just created a killer soup! wanted to share with you

oh my god it's sooo yummy and filling!

This makes 12 servings (just over a cup). Perfect size to go with a salad or sandwich. Each serving is 53 calories!!! (there may actually be more servings as i haven't measured it out exactly). This soup is very thick so you can add more water at the end to thin it out and get even more servings and lower the calorie count.

Ingredients:

1 medium onion
1 cup green lentils
1 aubergine (eggplant)
1 clove of garlic
1 15 oz can of tomatoes (stewed, peeled). don't throw out the juice, you'll use it!
1 tbsp olive oil
ground cumin
curry powder
ground black pepper
fenyl seeds
cayenne pepper
fresh coriander (cilantro)
1 vegetable bullion cube (low sodium)
about 4 cups of water
(you can use 4 cups of stock instead of the cube)
1/4 cup (or less) plain light yogurt


Peel the eggplant and slice (approx 1/4 inch thick), then cut the slices in half. Put one teaspoon of olive oil, pepper and a sprinkle of salt, toss slices. Roast on a foil lined baking sheet at 250c for about 10 minutes. Remove and wrap in foil and let sit while you're doing other stuff.

Chop onion and garlic. Saute with olive oil, pepper, a little curry powder. Add tomatoes and aubergine and saute a bit more then add 3 cups of water/broth and juice from tomatoes. Bring to a boil add the cube (if using), Then add the lentils. Reduce heat and let simmer for about 20-30 minutes. Add water/broth if needed. Add the cumin. curry powder, cayenne according to your taste. You can even add a tiny pinch of cinnamon.

Once the lentils are tender, remove from heat, add a few leaves of the coriander and blend with an immersion blender or in a regular blender. Add more water if you want to thin it out. Stir in yogurt (again, according to your taste).

Enjoy!! it's a perfect winter soup and as I said, sooo filling!

Foodgasm!