Apricot Lentil Soup With Eggplant

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
  • Add apricots. Simmer for 20 minutes.
  • 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.
  • Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
  • Add tomato mixture to lentils and simmer, covered for 15 minutes.
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