Roasted Eggplant Lentil Soup with Crispy Sage Leaves
Ingredients
- 2 1-pound eggplants
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon garam masala
- ¼-1/2 teaspoon chili powder
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- Sea salt and freshly ground black pepper to taste
- 1 cup red chief lentils, i used zursun idaho red chief heirloom lentils
- 12 sage leaves
- 2 cups vegetable stock
- Olive oil for frying sage leaves
Instructions
Roasted Eggplant Lentil Soup with Crispy Sage Leaves serves 4 original recipe by Honest Cooking.
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