Sicilian Lentil Soup
This hearty and comforting Eggplant Lentil Soup is a delicious blend of Mediterranean flavors in a warm and satisfying bowl. Sauteed eggplant, onions, and garlic are simmered with green lentils and pasta until tender, creating a flavorful and nutritious dish perfect for a cozy meal. Drizzle with olive oil and serve this soup hot for a satisfying and flavorful experience.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1 tsp. minced fresh rosemary
- 1 eggplant, about 1 lb., cut into small cubes
- 3 cups cooked green lentils (see related recipe at left)
- 1 oz. ditalini, macaroni or other short pasta
- 1/4 tsp. ground cinnamon
- 2 plum tomatoes, seeded and chopped
- Salt and freshly ground pepper, to taste
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and saut&#233; until translucent, about 4 minutes. Add the remaining 1 Tbs. oil, the garlic, rosemary and eggplant. Cook, stirring frequently, until the eggplant is translucent and starts to soften, about 5 minutes.
- <b>Simmer the soup</b>
- Add the lentils, pasta, cinnamon and 6 cups water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the eggplant is tender and the pasta is al dente, about 10 minutes. Stir in the tomatoes and season with salt and pepper.
- Ladle into soup bowls, drizzle with olive oil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Vegetarian,</I> by Dana Jacobi (Oxmoor House, 2007).
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