5cupsorganic brothvegetable or chicken, + more as needed
½cupdried prunescoarsely chopped
3tbspextra virgin olive oil
1yellow onionchopped
2garlic clovesminced
1eggplantdiced into ¼ inch pieces
1bell pepperany color, diced
28ozdiced tomatoes
1tbspmaple syrup
1tbspapple cider vinegar
½tspground cinnamon
¼tspground clove
¼teaspooncayenne pepper
1tspsea salt+ more to taste
4tbspfresh Italian parsleychopped
2tbspfresh cilantrooptional, chopped
Instructions
Rinse the lentils and put them in a heavy, large pot. Add 5 cups of the broth and the prunes, bring to a boil, then cover and reduce the heat to low.
While the lentils are cooking, heat the olive oil in your largest saucepan over medium heat. Add the onion, garlic and eggplant and sauté 7-8 minutes. Add the bell pepper, diced tomatoes, maple syrup, vinegar and spices (don’t include the fresh herbs). Bring to a simmer, cover, and cook for 10 minutes.
Add the vegetable mixture to the lentil pot and simmer for 30 minutes, or until the lentils are tender. Adjust the seasonings. Add broth only if the soup is too thick for your liking.
Inhale the spiced goodness and serve in bowls. Garnish with the chopped herbs and enjoy!
Notes
Make ahead tip: This soup can be made in advance, simply wait to add the fresh basil until you serve. This soup stores beautifully in the fridge for 5 days or the freezer for months.