Lentil Soup with Rice and Apricots

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 cup raw brown rice
1 green pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1 tablespoon paprika
2 tablespoons dried parsley
1 tablespoon chopped fresh mint, optional
2 cups dried lentils
10 cups water or vegetable stock
1 cup chopped dried apricots
1 teaspoon salt
1 teaspoon black pepper

Directions:
Gently warm olive oil in a soup kettle.
Saute onion and garlic until onion is translucent.
Add rice and pepper.
Stir until rice is coated with oil.
Add remaining ingredients (except salt and pepper) and simmer, covered, until lentils and rice are cooked, about 1 hour.

Season to taste with salt and pepper before serving.

Serves 8–10

~ Recipe excerpted from “If Kallimos Had a Chef” by Debra Stark