About
a hale, hearty and healthy soup perfect for cold days
Kale, Eggplant & Lentil Soup
serves 6-8
total time: 45 minutes
total hands on time: 15-20 minutes
What you'll need:
1 cup dried lentils
1 small onion, diced
2 tsps fresh chopped garlic
1/2 of an eggplant, diced (skin on)
3 cups raw kale, torn or cut into small pieces
1/4 cup of white wine
at least a tsp of dried basil
1 bay leaf
1 1/2 qts broth
salt and pepper
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Grimgirl101 favorited Lentil Soup With Kale & Eggplant
20 Jun 22:40
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KelliDroze added Lentil Soup With Kale & Eggplant to Food
16 Feb 18:54
You Will Need
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Step 1
1. Put the lentils in a saucepan with just enough water to cover them. Bring to a boil, then turn down the heat to a simmer and cover with a lid. Cook for about 20 minutes or until lentils are soft. Rinse the lentils in a colander and set aside.
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Step 2
2. Dice the onion and saute on medium-high in olive oil until soft and translucent, about 6 or 7 minutes. Add the garlic and cook for a minute longer.
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Step 3
3. Next, add the chopped eggplant, a dash of salt and a good amount of dried basil and stir well. Saute for another few minutes, adding more olive oil if neccessary.
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Step 4
4. Pour in the white wine and cook until liquid is reduced.
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Step 5
5. Add the lentils, broth and bay leaf and cook on medium-low for 15-20 minutes. The liquid should have a good simmer, but never come to a complete boil
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Step 6
6. Toss in the kale and cook until it's very well-wilted. You might also add in some additional seasonings here; I did a little bit of a Mediterraean herb blend.
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Step 7Serve topped with fresh parmesan and black pepper. Be pleasantly surprised at how something so healthy can taste so damn good.
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