Curried lentil soup with eggplant from Forks Over Knives, Fall 2024 (page 49)

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Notes about this recipe

  • NicoleBrown on October 20, 2025

    I’m not a huge eggplant fan, but I love curry flavors and lentils. I figured this would be a good place to start. I added an extra jalapeno + did not de-seed as I like spice. Otherwise followed directions. It’s good! If I had a do-over I would roast the eggplant for just a touch longer and/or chop it up a little bit smaller than I did. But I still like this and will finish it up! Don’t skip the squeeze of lime at the end. Served with whole wheat naan I made from Plant Based Warrior Woman cookbook.

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