27 Feb Red Lentil, Eggplant, Corn and Spinach Soup
So, here you go:
Red Lentil, Corn, Eggplant and Spinach Soup
1 medium onion – diced
2 T coconut oil
3 cloves of garlic – minced
5 cups of vegetable stock
1 cup red lentils (sorted and rinsed)
5 cups eggplant – cubed
2 cups organic corn kernels
3 cups organic spinach
Sea salt and freshly ground pepper to taste
Saute onion in coconut oil until translucent. Add garlic, being careful not to brown.
Meanwhile, bring 5 cups stock to boil. Add lentils, cover and let simmer on medium-low for 5 minutes or so. Add onion and garlic. Add eggplant and corn and simmer until tender (5 – 10 minutes or so). Add spinach until wilts. Transfer to high speed blender or use an immersion blender.
We enjoyed this with some roasted vegetables and herbed Foccacia. What a lovely, nourishing, and inexpensive meal! There’s approximately 18 grams of protein per serving.