Apricot Lentil Soup With Eggplant Recipes

APRICOT LENTIL SOUP

Steps:

• Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
• Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
• Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

APRICOT LENTIL SOUP WITH EGGPLANT

Steps:

• Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
• Add apricots. Simmer for 20 minutes.
• In a separate pan, saute onion in olive oil until light brown. Add eggplant and 4 tablespoons water, to prevent sticking. Cook for 10 minutes or until eggplant is tender, stirring frequently.
• Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
• Add tomato mixture to lentils and simmer, covered for 15 minutes.

APRICOT LENTIL SOUP

Steps:

• Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
• Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
• Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
• Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
• Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.

ROASTED EGGPLANT AND BLACK LENTIL SOUP RECIPE

Steps:

• Preheat the oven to 400 degrees F.If your eggplant is round, de-stem and cut each in half. Longer Japanese style can be roasted whole. Lightly coat the eggplants with 1/2 tablespoons of the olive oil and spread in an even layer, cut side down, on a baking sheet. Bake for 20 minutes, or until pulp is very soft. Remove from the oven and allow to cool.In a soup pot, heat the 1 tablespoon of olive oil over medium-high and add the onion and garlic. Cook over medium to medium-high until the onions begin to soften, about 3 minutes. Add 4 cups of the stock. (Reserve the remaining 2 cups to add later, if you want a thinner soup.) Simmer for about 3 minutes.Scoop out the cooled eggplant pulp and transfer it to the soup pot. Use an immersion blender to blend the eggplant, onions and garlic with the stock until smooth.Add the tahini, and bring the soup to a low boil. Stir in the lentils. Reduce heat and simmer for 20 minutes or until the lentils are tender. Add the salt, garam masala, black pepper and crushed red pepper. Add more or less of each to taste. Simmer for another minute or two and serve.