Spiced Lentil Soup With Roasted Tomatoes & Eggplant

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Details

14 Ingredients

• 2 cups green lentils, picked over and rinsed well
• 2 Tbsps apple cider vinegar
• 3 lbs heirloom tomatoes, halved and seeded
• 1 lb eggplant, any variety, peeled and cubed
• 2 Tbsps unrefined extra virgin olive oil, plus extra to serve
• 2 Tbsps clarified butter/ghee
• 1 medium yellow onion, peeled and sliced thin
• 3 ribs celery, sliced thin
• 1 tsp powdered mustard
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 bay leaves
• 2 qts roast chicken stock (get the recipe) or filtered water
• 1 bunch kale, trimmed and coarsely chopped