Spiced Lentil + Eggplant Soup
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at prescribe-nutrition.com.
Cooking tools:
- Pot
- Largest saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Ladle
- Mixing bowl
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
- Whisk
Ingredients
- 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)
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