Soups and Salads — By Ben on 31 January 2008
Lentil Soup and Fried Eggplant

I love challenges, especially when they are related to food. There is a food event that every month challenges the participants to get creative. This event is the Royal Foodie Joust. Every month a bunch of foodies try to come up with the best recipe using three ingredients chosen by the previous month’s winner. It can get very challenging because sometimes the ingredients don’t seem to match.

That’s what I thought this month. This is the second time I participated in the event and it took me weeks to decide what I was going to prepare. Dharm, last month’s winner, chose cinnamon, lentils and eggplant as the ingredients for this month’s challenge. I love cinnamon and my mom used to make lentil soup, but eggplant… I had never had eggplant before. I wasn’t even sure what they tasted like. So after so much deliberation and research this is what I came up with.

 

Lentil soup with fried eggplant

 

 

cinnamon1.jpg

 

I am not a big fan of lentils, but this recipe was tasty, the cinnamon gave it a really great twist in flavor. My mom used to serve lentil soup with fried plantains. The fried eggplant was a nice touch, though it wasn’t as sweet as plantain. I am still not sure what flavor eggplant is supposed to be. I guess I need to make something different to bring its flavor out. But for now I have enough lentils and eggplant for several days. I don’t think I will be making them again anytime soon.

icon-foodie-joust1.gifIf you want to participate in this food event, visit Jenn’s (The leftover Queen) forum and sign up. We never know what the next ingredients will be and what we are going to do with them.

Buen provecho!

 

Lentil Soup and Fried Eggplant
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • **Soup Ingredients:
  • •½ cup chopped bacon
  • •1 onion, finely chopped
  • •1 large carrot, finely chopped
  • •2 celery stalks, finely chopped
  • •1 lb lentils
  • •1 cup diced tomatoes
  • •½ tsp cumin
  • •2 quarts chicken or vegetable broth
  • •2 cinnamon sticks
  • •salt and pepper to taste
  • **Eggplant Ingredients:
  • •1 eggplant, peeled and cut in long slices
  • •3 eggs, beaten
  • •1 cup flour
  • •vegetable oil
Instructions
  1. **Soup Preparation:
  2. In a large pot, fry bacon until crisp.
  3. Add onion, carrot and celery and sauté in bacon fat until the onion turns translucent.
  4. Add lentils, tomatoes, cumin, chicken broth and cinnamon sticks and stir.
  5. Increase heat to high and bring to a boil.
  6. Reduce heat to medium, cover and simmer for 45 minutes or until lentils are tender.
  7. Adjust seasoning.
  8. Using a blender or a stick blender puree to the desire consistency.
  9. Serve with fried eggplant, sour cream and chopped parsley.
  10. **Eggplant Preparation:
  11. Heat oil in a large skillet.
  12. Beat eggs in a large bowl.
  13. Place flour in a large, flat dish.
  14. Dip eggplant slices in egg, then in the flour and place them in hot oil.
  15. Fry for 3-4 minutes, or until golden brown, each side.
  16. Drain on paper towels.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(10) Readers Comments

  1. Good Luck Ben! Your dish looks great!!!
    I hope I get more votes in the Joust than in your event… I’m a bit sad… snif, snif, only one vote!!!
    Nobody liked my empanadillas… buahhhhhh

    Just kidding! Have a great day!
    Un abrazo!

  2. I’m glad you became more aquainted with eggplant. I love it! I really think frying it is the best. So good…

  3. Wonderful recipe! I’m absolutely going to make this in the future. And I love fried plantains, too, so I may try that version, as well.

  4. Hi Ben, just came by to wish you good luck in the Joust and to let you know that TAG you’re it.

    http://voodoolily.blogspot.com/2008/01/tag-im-it.html

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  6. Very interesting combo with the cinnamon.

    BTW, I like the new layout.

  7. What a cool idea, substituting egg plant for plantains. It seemed to fit in well.

    I love eggplant, especially fried eggplant. I had a plate of pan-fried eggplant and zucchini in Rome as an appetizer once, with a little bit of olive oil and balsamic drizzled on top. I don’t know if you’ll find an eggplant tastier than that! It’s also good in lasagna and baked pasta dishes.

    Keep experimenting!

  8. Núria,

    Good luck to you, too. Those aromatic lentils look good :D

    Emiline,

    I am still not sure what their flavor is like, but I liked them with my lentil soup. They were yummy!

    Jen,

    I love fried plantains, but the fried eggplant wasn’t bad at all. I will try eggplant in other ways too, Welcome to my kitchen!

    Hi Heather!

    Thanks, and thanks for tagging me, I will hold it against you in the future Hehehe

    Cynthia,

    The cinnamon was a very nice touch. and thank you for commenting about the layout. It took me a lot of time and frustration to get it to work, but it looks nice, I think

    Katie,

    That eggplant you had In Rome sounds really tasty! And I really hadn’t eaten eggplant before so I will have to try it in different ways. I am still not sure if it is supposed to be sweet or what. Hehehe. I will keep experimenting.

  9. Excellent- for someone unfamiliar with eggplant you managed to figure out a great pairing actually. I love the idea and cinnamon in lentil soup sounds really good!

  10. TW,

    Thanks. It tasted really good, actually. The only problem is that it made so much that I am still eating it right now. Hehehe, I will not make that again for a long time.

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