Moroccan Lentil and Eggplant Soup

Name: Moroccan Lentil and Eggplant Soup
Total time: 5400 s
Yield: 8 to 10 servings
Cuisine: American
Ingredients: 453 grams (1 pound) dried lentils; 1 small eggplant (aubergine), peeled and diced in small cubes; 2 tablespoons butter; 2 tablespoons vegetable oil; 3 medium carrots, peeled and shredded; 1 onion, peeled and chopped; 4 cloves garlic, peeled and minced; 21/4 teaspoons ground cumin; 3/4 teaspoon curry powder; 3/4 teaspoon allspice; 1 1/2 teaspoons cinnamon; Pinch red pepper flakes; 13/4 quarts water; 2 cups chicken or vegetable stock; 3/4 cup dry sherry or dry vermouth; 1 can (14.5 ounce) can diced tomatoes; Kosher salt, to taste; Plain yogurt or sour cream, for serving; Mint or cilantro leaves, for garnish

Ricardo @tallcook

Manhattan, New York, United States

This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.

#GlobalApron #aubergine

This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.

#GlobalApron #aubergine

Ricardo @tallcook

Manhattan, New York, United States

This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.

#GlobalApron #aubergine

This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.

#GlobalApron #aubergine

Saved

Ingredients

1 hour 30 minutes plus 4-hour soaking

8 to 10 servings

453 grams (1 pound)dried lentils
1small eggplant (aubergine), peeled and diced in small cubes
2 tablespoonsbutter
2 tablespoonsvegetable oil
3medium carrots, peeled and shredded
1onion, peeled and chopped
4 clovesgarlic, peeled and minced
21/4 teaspoonsground cumin
3/4 teaspooncurry powder
3/4 teaspoonallspice
1 1/2 teaspoonscinnamon
Pinchred pepper flakes
13/4 quartswater
2 cupschicken or vegetable stock
3/4 cupdry sherry or dry vermouth
1 can (14.5 ounce)can diced tomatoes
Kosher salt, to taste
Plain yogurt or sour cream, for serving
Mint or cilantro leaves, for garnish

Saved

Steps

1 hour 30 minutes plus 4-hour soaking

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.