- 2 eggplants
- 1 onion minced
- 3 cloves of garlic chopped
- 2 stalks of celery minced
- 2 carrots chopped into bite size pieces
- 1 tbl curry powder
- 1 cup of lentils
- 4 cups of stock and 2 cups of water
- salt and pepper to taste
it was raining…it’s not anymore…
even on nice days i like to have soup though. especially when it’s got some kick to it.
it’s the perfect ending to a chaotic day, especially when it doesn’t take long to make…and it tastes good.
a couple ingredients is really all it takes…
roasting the eggplant first really gives this soup a nice deep intense flavor. the mixture of lentils and curry is something worth trying, even if you are not a curry fan…trust me. throw in some herbs at the end, cilantro and parsley are a nice combination…
here’s another tip, throw some sour cream, turmeric and curry into a bowl and add a spoonful to each bowl of soup. it’s exciting stuff. it really is.
so what are you waiting for…go, make some soup…
roasted eggplant & curried lentil soup
pay attention, this is quite the complicated recipe (just kidding, wink wink)
- take 2 eggplants and split them down the middle. take a baking sheet and place the halves on skin side down pulp up, sprinkle with oil and a pinch of salt per half. roast at 350 for about 25-20 minutes. when done cool off and spoon out the pulp and set aside.
- meanwhile, to a dutch oven add a tbl canola oil. saute onion, celery, carrot and garlic until onion is translucent and the carrot has softened up a bit, around 5-7 minutes.
- add curry mix. add stock and water, mix. add lentils, mix. add pulp of the eggplant, mix.
- bring to a boil and then simmer for about 45-60 minutes until lentils have softened up. taste, add salt and pepper.
this next step is totally optional. i ladled a couple spoonfuls out of the soup and blended and then added back to the soup. it just changes the texture a little. add cilantro, add parsley, make that sour cream stuff, trust me, you will love this.
don’t forget about the giveaway…not much time left!!