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.

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