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

Posted by Carrie M. • Published 16th February 2013 • See Carrie M.'s 6 projects »

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.