Fragrant with spice and the robust sweetness of roasted heirloom tomatoes, this lentil soup warms the belly and soothes the soul during the chilly days of early autumn, when the last of the tomatoes and eggplant can still be plucked from the garden’s vines. Soaking the lentils first in slightly acidic water quickens cooking time and improves the availability of trace minerals, including iron, zinc, and magnesium.
SERVES: 6 TO 8
INGREDIENTS:
- 2 cups French green lentils, picked over and rinsed well
- 3 pounds heirloom tomatoes, halved and seeded
- 1 pound eggplant, peeled and cubed
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 tablespoons clarified butter
- 1 yellow onion, thinly sliced
- 3 ribs celery, thinly sliced
- 1 teaspoon powdered mustard
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch of ground cloves
- 2 bay leaves
- 8 cups Chicken Bone Broth
- 1 small bunch curly kale (about 8 ounces), stems removed, leaves coarsely chopped
- Finely ground unrefined sea salt
INSTRUCTIONS:
- Soak the lentils in warm water to cover by 2 inches in a mixing bowl. Cover with a kitchen towel and let sit in a warm spot for 8-12 hours. Drain and rinse well.
- Preheat the oven to 425°F. Arrange tomatoes and eggplant on a rimmed baking sheet, drizzle with olive oil, and roast for about 30 minutes or until tomatoes brown at edges.
- Melt clarified butter in a heavy stockpot over medium heat. Stir in onion and celery and fry until softened and fragrant, 3-4 minutes.
- Stir in powdered mustard, cumin, coriander, and cloves and continue frying for 1-2 minutes.
- Pour in chicken broth, drop in bay leaves, and stir in soaked lentils. Cover and simmer for 20 minutes.
- Stir in roasted tomatoes and eggplant and continue simmering, covered, for 20-25 minutes or until lentils soften.
- Turn off the heat, stir in chopped kale, and cover. Allow kale to wilt in residual heat for 5 minutes.
- Drizzle olive oil into soup to suit taste, season with salt, and serve.
