Summer Lentil Soup
1 tablespoon extra virgin olive oil
Heat oil in a deep saucepan. Sauté onion until soft, about 4 minutes. Mix in garlic and cook for 1 minute.
1 medium onion, chopped
1 large garlic clove, finely chopped
1 cup green lentils
1/2 medium eggplant, peeled and cut into 3/4-inch cubes, about 2 cups
6 cups water
1/2 teaspoon ground cinnamon
1/2 cup chopped flat leaf parsley
salt and freshly ground black pepper, to taste
2 tablespoons chopped mint leaves, for garnish
Add lentils, eggplant and water. Mix in cinnamon and parsley. Bring to a boil, reduce the heat and simmer until lentils are soft, about 30 to 35 minutes. Season to taste with salt and pepper.
Ladle the hot soup into bowls. Garnish each bowl with some of the chopped mint and serve.
Makes 6 servings.
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