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20 mins

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 See Carrie M.'s 6 projects »

You Will Need

  • 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.

  • How to cook lentil soup. Lentil Soup With Kale & Eggplant - Step 7
    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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