Lentil Soup With Kale & Eggplant

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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.

• 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.

• 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.

• Step 4

  4. Pour in the white wine and cook until liquid is reduced.

• 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

• 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.

• 

  Step 7

  Serve topped with fresh parmesan and black pepper. Be pleasantly surprised at how something so healthy can taste so damn good.

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