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Healthy & delicious recipes from A.Vogel
Eggplant & Lentil Soup
- Preparation: min
Time: min - Easy
- 4
- Prep: 10 min
- Easy
- 4
Putting a delicious spin on an old favourite, I add eggplants to my lentil soup to give it an extra nutritious boost, which makes the perfect starter or warming lunch.
Olga Temonen
Ingredients
Eggplant & Lentil Soup
- 200g red lentils
- 1 eggplant
- 6 cloves of garlic
- 1 can of coconut milk
- Black pepper
- 1 tsp Herbamare® Original seasoning salt
- Fresh parsley
Full of Goodness
- Rich in vitamins B1, B6 & K
- Essential nutrients – beta carotene, calcium & iron
- Good source of dietary fibre
With their high fibre content, eggplants help to support the digestive system and keep bowels healthy and regular. They also contain several important B vitamins which help maintain healthy skin and support the nervous system.
How to make Eggplant & Lentil Soup
1. Chop the eggplant.
2. Rinse the lentils.
3. Boil 1 litre of water and add eggplants, lentils and garlic
4. Season with pepper and Herbamare® Original seasoning salt to taste.
5. Once cooked, add coconut milk and blend.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Olga Temonen is a Finnish actress and a television cook, who makes easy and delicious homemade meals that taste great for the whole family.
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