Apricot Lentil Soup With Eggplant Recipe

Name: Apricot Lentil Soup With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown lentils; 8 cups water; 1 1/2 cups dried apricots; 1 medium onion, chopped; 3 tablespoons olive oil; 1 medium eggplant, chopped; 4 tablespoons water (may need a little more); 3 medium tomatoes, chopped; 1 small green bell pepper, chopped; 1 small red bell pepper, chopped; 1/4 teaspoon cinnamon; 1/4 teaspoon allspice; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon paprika; 1 teaspoon salt

Servings: persons

1 1/2 cups brown lentils
8 cups water
1 1/2 cups dried apricots
1 medium onion, chopped
3 tablespoons olive oil
1 medium eggplant, chopped
4 tablespoons water (may need a little more)
3 medium tomatoes, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon crushed red pepper flakes
1 tablespoon paprika
1 teaspoon salt

1
Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
2
Add apricots. Simmer for 20 minutes.
3
In a separate pan, saute onion in olive oil until light brown. Add eggplant and 4 tablespoons water, to prevent sticking. Cook for 10 minutes or until eggplant is tender, stirring frequently.
4
Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
5
Add tomato mixture to lentils and simmer, covered for 15 minutes.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups brown lentils, 8 cups water, 1 1/2 cups dried apricots, 1 medium onion, chopped, and more.

Yes, Apricot Lentil Soup With Eggplant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Lentil Soup With Eggplant

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