Name: Armenian Lentil Soup
Cook time: 30 minutes
Total time: 1 hour
Yield: 6 cups (about 4 servings)
Ingredients: 1‑2 medium garlic cloves; 1 cup dried lentils, preferably black, green (French), or red; 4‑5 cups low-sodium vegetable or meat broth; 1/2 cup coarsely chopped dried apricots; 3 tablespoons extra virgin olive oil, preferably unfiltered; 1/2 cup chopped pungent red or yellow onion; 1 red, green, yellow, or orange bell pepper, cut into 1/2‑inch dice; 3 1/2 cups chopped fresh tomatoes, with their seeds, or 1 28‑ounce can diced tomatoes, undrained; 1 medium unpeeled eggplant, cut into 1/2‑inch cubes; 1 tablespoon dark brown sugar, firmly packed; 1 tablespoon vinegar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice or ground cloves; 1/4 teaspoon cayenne pepper, or more or less to taste; 1 teaspoon salt, or more or less to taste; 4 tablespoons chopped Italian (flat-leaf) parsley or chopped fresh mint for garnish

Variations:

Top each serving with a dollop of sour cream or yogurt. Sprinkle the soup with a small amount of grated orange zest. Substitute chopped chives or cilantro for the parsley. For a meaty soup, add 1 pound of raw lean hamburger or chopped sirloin steak, preferably from grass-fed cows, and combine with the vegetables and the lentils. Heat until the meat is thoroughly cooked.

Recipe notes

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