Summer Vegetable Lentil Soup

By Sara Cardenas-

Ingredients:

  • ¾ lb dried green lentils (about 1 ½ cups), picked through and rinsed

  • 4 dried bay leaves

  • 1 tbsp extra virgin olive oil, plus extra if your protocol allows

  • ½ yellow onion, diced

  • 1 medium purple eggplant, cut into 1-inch cubes

  • 2 large carrots, sliced into ¼-inch rounds

  • 6 cloves garlic, finely minced

  • 16-oz can diced tomato OR 2-3 large summer tomatoes, diced

  • 4 sprigs fresh oregano OR 1 tbsp dried oregano

  • 1 medium zucchini, sliced into ¼-inch half circles

  • A couple large handfuls fresh spinach leaves, about 4 oz

  • Salt and pepper

  • Avocado for serving (optional)

Method:

In a medium pot, add the lentils, bay leaves, and 2 quarts of water. Bring to a boil over high heat before reducing to medium low. Gently simmer, uncovered, until the lentils are softened and cooked through but not mushy, about 12 minutes. Remove from heat and set aside.

Meanwhile, heat a large heavy-bottomed pot over medium heat for about 30 seconds. Add the olive oil and heat until it begins to glisten, about 30 seconds to 1 minute. Add the onions and stir to coat with the oil. Cook, stirring occasionally, until the onions have softened and become translucent, about 4-5 minutes. Stir in the eggplant and a half teaspoon of salt. Cook, stirring occasionally, until the eggplant has softened, and its flesh has taken on a sandy brown color, about 8-10 minutes. Mix in the carrots and garlic. Cook, stirring occasionally, until the garlic has become very fragrant, about 3 minutes. Add the tomatoes and cook and additional 4-5 mins.

Mix in the lentils and their water, the oregano, and a generous pinch of salt. If you prefer a very brothy soup, you may wish to add a couple additional cups of water at this stage. Raise the heat and bring the soup to a boil before reducing to a simmer. Cook until the eggplant is soft, and the carrots are tender, about 20 minutes. Add the zucchini and cook for an additional 10 minutes. Stir in the spinach and cook until just wilted, about 1-2 minutes. Season to taste with salt and pepper.

If your protocol allows, serve with an extra drizzle of olive oil and a few slices of avocado.

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