One of my favourite meals to make in the cooler months is soup. For it is both easy, and versatile, and almost certainly guarantees that those last few veggies in your crisper drawer are used up at the end of the week.
I find that soup is also a particularly good option on the days when I know that the husband will be home late from work. I make a batch during the day and eat early with the kids. Then his serve can easily be re-heated when he arrives home – without the worry of it being mis-timed or overcooked.
On this occasion, I found inspiration in Taste Magazine – in the form of a tomato based vegetable and lentil soup – that was topped with spicy eggplant. And we all know how much I like my eggplant!
The addition of lentils resulted in a hearty soup, that warmed us up from the inside out. The eggplant was quite the star too – and definitely not short on spice!
From memory we served the soup with some toasted sourdough with lashings of butter (of course). The perfect soup ‘dipper’.
What about you? Do you have a favourite soup?
(ps. I hope you are enjoying the new ‘printer’ friendly versions of my recipes, which I think you can also adjust to suit what serving size you are after. Let me know what you think!)
Vegetable and Lentil Soup with Spiced Eggplant
Heat the oil in a large pan over medium heat.
Add the leek, carrots and zucchini, and cook for a few minutes (or starting to soften). Add the garlic and spices, and stir until fragrant.
Add the lentils, tomatoes and stock. Bring to the boil then reduce heat and simmer for 30 minutes.
Season the soup, and divide among serving bowls. Top with fresh parsley and the spiced eggplant.
For the Spiced Eggplant:
Preheat oven to 200C, and line a tray with baking paper. Dice an eggplant into 1-inch cubes. Combine 1tsp garam masala, 1 tsp ground coriander, 1/2 tsp chilli flakes and 1/4 tsp turmeric in a bowl. Add the eggplant and toss to coat. Spread onto the lined tray and drizzle with olive oil. Bake for 20 to 30 minutes, or until cooked through and golden brown.