Moroccan Lentil and Eggplant Soup
This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.
Moroccan Lentil and Eggplant Soup
This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.
Cooking Instructions
- 1
Wash lentils and let them soak in clean water for 4 hours. Then drain and set aside.
- 2
Peel, dice, and salt eggplant. Put on a strainer on top of a bowl and let it rest in the refrigerator for 4 hours. Then squeeze and set aside.
- 3
Melt butter with oil in a large pot over medium heat. Add onion, carrots, eggplant, and garlic. Mix and sauté for 10 minutes.
- 4
Add cumin, curry, allspice, cinnamon, and pepper flakes. Mix and cook for 5 minutes.
- 5
Add water, stock, sherry, tomatoes, and lentils. Bring to a boil, then lower temperature, and simmer for 1 hour, uncovered.
- 6
Serve with a dollop of yogurt and garnish with mint or cilantro.
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