Sunday, March 25, 2012

Eggplant Soup

1 T oil
1 medium onion (diced)
1 clove garlic (minced)
1 eggplant (peeled & diced)
1 c. chopped cabbage or squash
~ 3/4 c. carrots (sliced)
~ 3/4 c. celery (sliced)
~ 3/4 c. cooked brown rice or barley
2 cans Italian seasoned tomatoes
4 c. vegetable broth or water
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
2 tsp. fresh parsley (chopped)
sprouted lentils (I think it was about 2 c. AFTER sprouting)

cook onion in oil until soft. Add remaining ingredients. Cook until heated through and desired texture. Add sprouted lentils at the end and stir in.

1 comment:

  1. I think this would also be good with some white beans or just cooked lentils if you don't want to sprout the lentils.

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