Wednesday, August 7, 2013

Eggplant and Lentil Cream Curried Soup


Hi everyone,  today I am guest posting for one of my good foodie friends, Christie at Mom What's for Dinner.  Christie is one of the most genuine and sweet ladies I have met in the blogging world. She is always there to support my blog and give me encouraging words on my recipes. Her daughter was diagnosed with Celiac's disease and Christie set out to start her gluten-free blog. Although I do not eat gluten free myself, I do eat a lot of rice based meals and dishes that are gluten-free friendly.  Christie came over a few years ago and tried one of my curry dishes and we bonded with our mutual love for cooking and recipes since that day.  So please head over to Mom What's for Dinner and check out her wonderful recipes.

1 large eggplant cut into small dice
2-3 cloves garlic grated or minced
1 medium onion finely chopped
salt and black pepper to taste
1/2 tsp ground turmeric
1 tsp ground cumin
red chili powder or cayenne to taste
1 tsp curry powder ( I used McCormick Brand)
1 cup washed and rinsed masoor lentils
6-8 cups chicken or vegetable stock
1 (15oz) can coconut milk (unsweetened)
1-2 tsp lime juice

Finely dice eggplant.  Heat 2-3 Tbs canola oil in large pot.  Add onion and garlic and saute for 1 minute on medium heat.

Then saute the eggplant with salt and pepper.  When the eggplant cooks down, add the curry powder, turmeric, cumin powder and red chili powder.
Next wash the lentils well.  Add to the pot with eggplant and chicken broth or vegetable broth.  Cook for 20-25 minutes.  Season with salt as needed.

Cream soup with emulsion blender or do it batches in stand blender.  Be careful with the stand blender by not over filling the jar.  Once the soup is creamed, add coconut milk and lime juice and cook for 2-3 minutes.  Serve hot. Enjoy.

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