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Spiced Lentil Soup With Roasted Tomatoes & Eggplant

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Nourished Kitchen
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soups memorial day lunch
Nutrition per serving    (USDA % daily values)


A little time intensive given you need to roast the tomatoes and eggplant, but because it's lentil-based, the soup itself cooks very quickly. Versatile, tasty, and adaptable to whatever veg you have on hand (I've used roasted cauliflower in place of eggplant).
Lauren Penney   •  17 Jan   •  Report
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Ingredients for 8 servings

2 cups green lentils, picked over and rinsed well

2 tablespoons apple cider vinegar

3 lbs heirloom tomatoes, halved and seeded

1 lb eggplant, any variety, peeled and cubed

2 tablespoons unrefined extra virgin olive oil, plus extra to serve

2 tablespoons clarified butter/ghee

1 medium yellow onion, peeled and sliced thin

3 ribs celery, sliced thin

1 teaspoon powdered mustard

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

2 bay leaves

2 quarts roast chicken stock (get the recipe) or filtered water

1 bunch kale, trimmed and coarsely chopped

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