Spiced Lentil + Eggplant Soup
- 1 cup dried lentils red or green
- 5 cups organic broth vegetable or chicken, + more as needed
- ½ cup dried prunes coarsely chopped
- 3 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 eggplant diced into ¼ inch pieces
- 1 bell pepper any color, diced
- 28 oz diced tomatoes
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ teaspoon cayenne pepper
- 1 tsp sea salt + more to taste
- 4 tbsp fresh Italian parsley chopped
- 2 tbsp fresh cilantro optional, chopped
- 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!
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.