Sneaky Eggplant Lentil Soup – BY LYNNE S.

INGREDIENTS

• 10 cups of water
• 1 medium eggplant
• 2 cups of lentils
• 1 cup of quinoa
• 3 carrots, diced
• 3 garlic cloves, minced
• 3 celery stalks, chopped
• 4 whole lemons, freshly squeezed
• 2 tsp of turmeric spice
• Red pepper spice (to taste)
• White pepper spice (to taste)
• Sea salt (optional)
• Olive oil (optional)

DIRECTIONS

• Preheat oven to 350 °F.
• Slice whole eggplant into strips and bake for approximately 20 minutes.
• Optional: Before baking, you may brush eggplant strips with olive oil and sprinkle with sea salt. After cooked, set to the side to cool.
• Cool down and purée in blender. Set aside.
• In a separate pan sauté onion, carrots, and celery until tender.
• Add garlic, turmeric, red pepper, white pepper, and cook for approximately 3 minutes.
• Add lentils, quinoa, water, and fresh ginger. Bring to a boil. Reduce heat. Cover and simmer for approximately 45 minutes.
• Add puréed eggplant to your soup.
• Top off with fresh squeezed lemon to taste.