Armenian Lentil Soup with Eggplant and Apricots

All the colors, flavors, soul and character of the nation in one soup. An incredible combination of eggplants with apricots, that will give you an experience of discovering the true wonder of taste.
Preparation time: 40 minutes
Cooking time: 1 hour 15 minutes
Serves: 6

Ingredients

1 cup dried green lentils
6 cups vegetable broth or water
1/2 cup dried apricots, chopped
2 tbsp olive oil
1/2 large onion, diced
1 medium eggplant, diced
3 medium tomatoes, chopped
1 green or yellow bell pepper, diced
1-2 garlic cloves, minced
1 tbsp brown sugar, packed
1 tbsp balsamic vinegar
1 tsp ground cinnamon
1/2 tsp cumin
1 tsp turmeric (optional)
1/2 tsp cayenne pepper or to taste
1 tsp salt, to taste
Parsley and cilantro, chopped to garnish

Directions

1. Clean and wash the lentils, place in a saucepan. Pour in the broth or water and bring to a boil over medium-high heat.
2. Add the dried apricots, slow down the heat to low and let simmer, covered for 25 minutes.
3. Meanwhile, add the olive oil to a large pan and set over medium heat.
4. Add the onions and cook for 3-5 minutes until they become tender and golden brown.
5. Add the eggplant, bell pepper and cook for 8-10 minutes.
6. Next add the tomatoes, garlic, cinnamon, cumin, turmeric (if using), sugar and vinegar, season with salt and cook for another7-8 minutes, covered.
7. Add the mixture to the lentils and let cook together for another 15-20 minutes, until the lentils have softened. Taste and adjust seasoning as needed. If the soup is too thick, you may thinner it by adding more water.
8. Finely sprinkle the soup with chopped parsley or cilantro and remove from the heat.
9. Ladle into serving bowls and enjoy.