Thick eggplant soup with tomatoes and red lentils

INGREDIENTS

2 tbsp.  olive oil for frying

1 tbsp.  tomato paste

7 tbsp.  with a slide of red lentils

3 tbsp.  narsharab sauce

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tbsp. sugar ( I usually add stevia)

1 medium-sized eggplant (~ 400g)

can of canned tomatoes (400g)

half a large onion

2 large chili peppers cut into thin strips

1 large clove of garlic, chopped

1 liter of chicken stock

salt, pepper to taste

greens for serving (you can use one regular red chili pepper)

 1. Wash the eggplant, cut into pieces, salt, let stand for 30 minutes. Rinse with cold running water, pat dry with paper towels.

 2. Heat oil in a pan with a thick bottom. Add eggplant, onion, pepper, fry everything together over high heat for 3-4 minutes or until a golden crust forms on the eggplant.

 3. Add lentils and garlic, fry all together for a minute. Add pasta and tomatoes, broth. Salt, pepper to taste and add spices. Pour the narsharab from above. Bring to a boil, reduce heat and cook until cooked for 20 minutes. Serve, sprinkled with herbs.

Advice:

A similar soup can be prepared with green lentils, only first you need to soak it for several hours in cold water, boil until half cooked, then mix with other vegetables and boil until the end.

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