Curried eggplant-and-lentil soup from The Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups by The Culinary Institute of America

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Notes about this recipe

  • amoule on November 01, 2018

    This turned out quite delicious. I substituted 2 cups of channa dal for both the lentils and the potatoes; it was a bit too much and all lentils would have been better because the dal is a bit chalky. Nevertheless, the results are fantastic. I was tempted to simplify the cooking method, but I'm glad I didn't. The eggplant cubes end up lemony and bright -- a nice contrast to the sweet and earthy soup base.

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