After pretty mild temperatures this winter, the frigid cold has arrived. Here in the country we hit 10 degrees and snow blankets the yard and the evergreen trees, such a pretty view out my window. But the months are moving at a fast pace and spring will be here soon. Until then, I’m going to enjoy as much comfort food as I can, usually in the form of a stew or soup.
This recipe is inspired by a warm lentil salad I made this summer using black lentils and lovely spices, so I thought a soup version would be fantastic, and it was! I suppose green lentils can be used but I enjoy the firmer texture of black lentils, as they don’t get mushy when pureed.
I’ve kept it pretty simple but for a variation roasted vegetables such as cauliflower or sweet potato would be nice as a garnish. I also finish with chopped mint and cilantro.
The ginger cream is an optional addition. I’ve tried without and it’s just as good. The cream however makes it prettier:)
Note: I use an immersion blender to puree the soup during cooking. A blender can also be used instead but do this at the end of cooking as noted below.
- One medium onion chopped
- Large pinch red pepper flakes
- 2 cloves garlic minced
- ½ tsp ground cardamom
- ½ tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp ground clove
- ½ tsp ground turmeric
- 1 cup black lentil soaked two hours
- 2 heaping cups cubed eggplant
- 1 cup full fat coconut milk from can
- 3 cups veggie broth I used 1 -1/2 tsp better than bouillion combined with water
- 2 tbsp fresh lemon juice
- 1 tsp pure maple syrup
- ½ cup raw cashews soaked one hour or not
- ½ cup filtered water
- 2 tsp ginger
- 1 tbsp lemon juice
- ¼ tsp sea salt
- Soak black lentil for two hours then drain and rinse
- In medium pot sauté onion in 1 tsp coconut oil, add large pinch sea salt and red pepper flakes, sauté for 5 minutes. Add the garlic and spices and sauté 1 minute. Add the lentils and stir followed by eggplant and stir one minute to combine the flavors. Add the coconut milk, stir well then add the broth. Bring to a low boil, turn down heat to very low and simmer covered for 10 minutes.
- After 10 minutes puree soup with immersion blender, then add lemon juice and maple syrup, continue to cook covered on low for additional 10 minutes. If using a blender instead of immersion cook the full 20 minutes then puree. Season with more salt if needed. I added another ½ tsp.
- Add all ingredients to powerful blender and blend until smooth. Store unused cream in fridge for up to 5 days.
- Add soup, swirl in the cream and top with chopped mint and or cilantro.