Lentil Soup with Eggplant and Mushrooms

2 Sep

After our 14 hour mega-marathon drive home from upstate NY yesterday, I woke up with a scratchy throat.  I don’t know about you but my scratchy throat was crying out for some soothing soup. So after a trip to People’s Food Co-op and Trader Joe’s, I started chopping. I decided to use The China Study Cookbook‘s Lentil Soup as my base and then add more vegetables. I had been craving mushrooms and eggplant for a while and this really satisfied.  This soup has no oils, nuts, soy or gluten,  Just pure veggie/lentil goodness!

Lentil Soup with Eggplant and Mushrooms

1 medium onion, chopped

2 celery stalks, chopped

2 carrots, sliced

2 cloves garlic, finely chopped

1 1/2 tablespoons curry powder

1 1/2 tablespoons nutritional yeast

1 cup scallions, chopped

juice of 1/2 lemon

6 cups water and 2 tablespoons  vegetable Better Than Bouillon paste or 6 cups vegetable broth

1 cup lentils (brown, green or black, not red)

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

1 8 ounce package baby Bella mushrooms, sliced

1 medium eggplant, chopped into 1″ cubes

In a large soup pot, saute onion, celery, carrots and garlic in 1/2 cup water over medium-high heat until soft.  Add curry powder and stir, cooking for 1 minute. Add 6 cups water and Better Than Bouillon, stirring to dissolve.  Add lentils, scallions, nutritional yeast, lemon, red pepper flakes, black pepper, eggplant and mushrooms.  Bring to a boil, then cover and simmer for 45 minutes, stirring occasionally.  Adjust seasonings to taste.

(The Better Than Bouillon is salty so taste first before you add extra salt)

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2 Responses to “Lentil Soup with Eggplant and Mushrooms”

  1. Kylie - FotV September 3, 2013 at 1:22 am #

    TOTALLY making this when it cools off in So Cal!! Sounds amazing and I’m a sucker for soup!

  2. Amey September 3, 2013 at 1:55 am #

    Oh no! Sore throat be gone! We have mofoing to be done! The soup sounds so Percy.

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