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Aubergine & Lentil Soup
- Preparation: min
Time: min - Easy
- 4
- Prep: 10 min
- Easy
- 4
Putting a delicious spin on an old favourite, I add aubergines to my lentil soup to give it an extra nutritious boost, which makes the perfect starter or warming lunch.
Olga Temonen
Ingredients
Aubergine & Lentil Soup
- 200g red lentils
- 1 aubergine
- 6 cloves of garlic
- 1 can of coconut milk
- Black pepper
- 1 tsp Herbamare® seasoning salt
- Fresh parsley
Full of Goodness
- Rich in vitamins B1, B6 & K
- Essential nutrients – beta carotene, calcium & iron
- Good source of dietary fibre
With their high fibre content, aubergines help to support the digestive system and keep bowels healthy and regular. They also contain several important B vitamins which help maintain healthy skin and support the nervous system.
How to make Aubergine & Lentil Soup
1. Chop the aubergine.
2. Rinse the lentils.
3. Boil 1 litre of water and add aubergines, lentils and garlic
4. Season with pepper and Herbamare® Original seasoning salt to taste.
5. Once cooked, add coconut milk and blend.
Add some chilli for an extra kick :)
Olga Temonen is a Finnish actress and a television cook, who makes easy and delicious homemade meals that taste great for the whole family.
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