1 1/2 cups      dried lentils (I used red)
         6     cups      stock or water
         1/2   cup       chopped dried apricots
 
         1     cup       Onion, chopped
         2 - 3 cups      Eggplant, cubed (I didn't peel them and they
                         added some texture but next time I think I
                         will peel them)
         1 1/2 cup       Tomato, chopped (fresh or canned, best to
                         discard the tough stem area)
                         canned, try to remove
         1               Green pepper, chopped
 
         1/4   tsp       cinnamon
         1/4   tsp       ground allspice (can use extra cinnamon instead)
         1/4   tsp       cayenne or crushed red pepper (I used cayenne)
         1     Tbsp      paprika
         1 1/2 tsp       salt
         Garnish to stir into soup before serving
         -----------------------------------------
         3     Tbsp      chopped flat leaf parsley
         1     Tbsp      chopped fresh mint
         1. Cook lentils in a large soup or stock pot that has a cover
            (the 3qt pot I used was really too small for the finished
            product)
                 a. Rinse lentils and bring to a boil in stock.
                 b. Reduce heat and simmer, covered for 20 minutes
                    (Start preparing and cooking the veggies while this
                    is simmering.)
                 c. Add chopped apricots and simmer another 20 minutes
 
         2. Cook veggies in a big frying pan that can be covered
                 a. Saute onion in a bit of water or stock till
                    translucent
                 b. Add eggplant and about 4 tbsp water. Stir around
                    and put cover on pan. Cook on low temp til almost
                    tender.
                 c. Add tomato, green pepper, cinnamon, allspice,
                    cayenne, paprika, and salt. Stir.
                 d. Cook covered another 10 minutes or until tender.
 
         3. Mix veggies into lentils and simmer, covered about 15
            minutes.
 
         4. Serve with parsley and mint. I stirred them into each
            individual bowl of soup so that I could store the
            unconsumed soup.

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