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Recipes

Eggplant, Lentil & Wild Rice Soup

Eggplant, Lentil & Wild Rice Soup

Makes about 8 Servings

Ingredients
2 ½ Quarts Chicken or Vegetable Broth
1 Cup Green or Yellow Lentils
4 Yukon Gold Potatoes, Peeled and Chopped into Cubes
¾ Cup Heavy Cream
2 Teaspoons Salt + More to taste
1 Teaspoon Ground White Pepper + More to taste
1/4 Cup Olive Oil
2 Medium Eggplant (about 1 pound each, peeled and diced)
1 Yellow Onion, Finely Diced
4 Garlic Cloves, Minced
3 Cups Cooked Wild Rice (Use Your Preferred Method of Cooking Wild Rice)
½ Cup Fresh Dill, Chopped
½ Cup Freshly Squeezed Lemon Juice
¼ Cup Fresh Parsley, Chopped
Extra Virgin Olive Oil for Garnish
Diced Tomato for Garnish
Feta Cheese for Garnish

Directions
1) Bring the Broth, Lentils and Potatoes to a boil in a large stockpot, turn down to a rolling simmer and
loosely cover. Simmer until the potatoes and lentils are both very tender, about 45 minutes.
2) Once the contents of the pot are nice and soft turn the flame off. Using an immersion blender, blend
the contents directly in the pot until the soup is nice and smooth. If you don’t have an immersion
blender you can blend it in a counter top blender, simply do it in batches and allow the liquid to cool a
little bit before blending so that the top doesn’t pop off from the heat. After blending in batches
return the liquid into the stockpot, stir in the heavy cream, mix well and 2 tsp. salt and 1 tsp. white
pepper, stir, and put back on the stove.
3) In a large sauté pan heat the olive oil over medium heat, once it is glistening add the Eggplant, Onions
and Garlic, sprinkle with salt and sauté, stirring occasionally for about 10 minutes. Once the eggplant is
tender and a bit “grey” looking, add ¼ Cup of lemon juice, turn heat up to medium high and simmer for
about 3 minutes, until the lemon juice has evaporated, remove from heat.
4) Add the Eggplant mixture to the soup and return to a boil and turn down to a simmer for about 10
minutes, the soup will start to get thick and creamy looking.
5) Last, stir in the Parsley, Dill, Wild Rice and remaining ¼ Cup of Lemon Juice. Taste for Salt and Pepper
and serve.
6) When ready to serve sprinkle each bowl with a bit of diced tomato and extra virgin olive oil, a little bit
of feta is good here too.