Sicilian Lentil Soup

I apologize for the long dry spell!  December I was busy visiting my family and letting my Dad cook for me!  And I'm not getting as many posts from others which puts a little more pressure to make sure there are enough recipes  :)

Here's a recipe I tried from the Williams-Sonoma website.

Sicilian Lentil Soup

2 Tbsp olive oil

1 large yellow onion, chopped

1 garlic glove, minced

1 tsp minced fresh rosemary

1 eggplant, cut into small cubes

3 cups cooked green lentils

1 oz of small or short pasta of choice

1/4 tsp ground cinnamon

2 plum tomatoes, seeded and chopped

salt and pepper to taste

In a large saucepan over medium-high heat, warm 1 Tbsp of olive oil.  Add the onion and saute until translucent, about 4 minutes,  Add the remaining 1 Tbsp of oil, garlic, rosemary, and eggplant.  Cook, stirring frequently, until the eggplant is translucent and starts to soften.

Add sauteed vegetables, lentils, pasta, cinnamon, and 6 cups water to a pot.  Bring to a boil, reduce the heat to medium-low and simmer, uncovered until the eggplant is tender and the pasta is al dente, about 10 minutes.  Stir in the tomatoes and season with salt and pepper.

My trick for amazing sauteed onions is to saute them in garlic infused oil.  In this recipe I used garlic oil and didn't have to put in the mince garlic clove (you can substitute or use both depending on preference and strength of oil).  I also like to use shallots because I love the natural sweetness.

For this recipe I cooked my pasta first, I used mini bow ties.  Then I put all the ingredients in my crock pot on high until the soup was done.  I'll be honest I didn't put the cinnamon in the soup because I didn't think I'd like that flavor.  The broth was a little bland so I put in a couple Tbsp of chicken bouillon.  After that the soup turned out delicious.  For some reason I didn't like the eggplant because of the texture and lack of flavor, even though I normally like eggplant.  I think I would make this again but add some squash instead.