Lentil, Eggplant, and Kale Soup
2 c. lentils
2 Tbsp apple cider vinegar
2-3 medium-sized eggplants
1 Tbsp extra virgin olive oil
1 can diced tomatoes
2 Tbsp butter
1 yellow onion
3 stalks celery
2 bay leaves
1/2 tsp coriander
1 tsp mustard seed
1/2 tsp cumin
8 c. chicken stock (homemade is best)
Sea salt & pepper, to taste
1 bunch kale
1. Soak the lentils in the apple cider vinegar and enough filtered water to cover the lentils well in a glass bowl. Place some plastic wrap over the bowl and let it sit on the counter approximately 8-12 hours. Most of the water should be absorbed by the lentils and they will be nice and puffy.
2. When the lentils are ready, cut up the eggplant into 1-2" cubes. Toss the eggplant with olive oil and place in a single layer on a cookie sheet. Cook the eggplant in a 425 degree oven for about 40 minutes, tossing a couple times during cooking.
3. While the eggplant cooks, chop up the onion and celery.
4. Melt the butter in a dutch oven or large pot on medium to medium-high heat. Add onion and celery to the pot and saute for about 10 minutes, or until the vegetables are soft.
5. Add in the spices (cumin, coriander, mustard, and bay leaves), chicken stock, tomatoes, and soaked lentils. Bring the mixture to a boil, cover and simmer for about 20 minutes.
6. Add in the roasted eggplant and allow the soup to simmer another couple minutes.
7. Remove the 2 bay leaves from the soup (they normally float on top) and add in some salt and pepper, to taste. Chop up the kale into bite-sized pieces and add into the soup, allowing it to wilt a few minutes before serving.