Soup’s On

Years ago, my kind friend/massage therapist, Kelly, passed along this healthy & delicious recipe from a Moosewood cookbook.  The original recipe (see below) is vegan, although we like to add a bit of sour cream to it.  I thought I would modify it for our family’s preferences and try it in the slow cooker. It’s perfect with a little bread and glass of wine!

Slow Cooker Armenian Lentil Soup:

1 1/2 cups dried lentils

2-3 cups sweet potato
6 cups vegetable broth or water
1/2 cups chopped dried apricots (4 oz)
3 to 4 tablespoons vegetable oil
1/4 cup chopped onions
1 1/2 cups chopped tomatoes, fresh or canned
1 green pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice (or another 1/4 teaspoon cinnamon, if preferred)
1/4 teaspoon cayenne or crushed red pepper
1 tablespoon paprika
1 1/2 tablespoon salt
avocado

sour cream (optional)

Rinse the lentils.  Put the first 13 ingredients (including the lentils) and cook on high for 7-8 hours.  Garnish with avocado (and sour cream, if you’re me!).

We reduced the amount of onions and substituted sweet potato for eggplant.  Hope this recipe becomes your “vegan comfort food” too!

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Here’s the original recipe (courtesy of Moosewood):
1 1/2 cups dried lentils
6 cups vegetable stock or water
1/2 cups chopped dried apricots (4 oz)
3 to 4 tablespoons vegetable oil
1 cup chopped onions
2 to 3 cups eggplant
1 1/2 cups chopped tomatoes, fresh or canned
1 green pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice (or another 1/4 teaspoon cinnamon, if preferred)
1/4 teaspoon cayenne or crushed red pepper
1 tablespoon paprika
1 1/2 tablespoon salt
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint

Rinse the lentils, then bring them to a boil in the stock or water. Reduce the heat and simmer covered for 20 minutes. Add the chopped apricots and simmer covered for another 20 minutes.
Meanwhile, saute the onions in the oil until translucent, then add the eggplant and 4 or 5 tablespoons of water. Cook covered on medium heat, stirring occasionally, until the eggplant is almost tender. Add the remaining vegetables, dried spices, and salt. Cover and cook until tender, about 10 minutes.
Stir the vegetables into the cooked lentil-apricot mixture and simmer for 15 minutes. Add the parsley and mint and serve.