When the temperatures drop, I crave tomato-based soups and sauces like crazy. Perhaps it’s some misplaced longing for summer? I refuse to buy fresh tomatoes once they’re out of season because it’s kind of like dating a blander version of that ex you’re not over: Just not the same, no matter how much wine you drink.
Canned tomatoes are the perfect solution, and I always stock up once I’ve adequately mourned the end of the summer season. When the folks at Tuttorosso tomatoes sent me a bunch, it was the perfect excuse to make an updated version of an old idea. This Eggplant Lentil soup will keep you warm on many a lonely winter night, especially since it makes, like, a billion servings. Or ten.
- 1 cup lentils
- 2 cups water
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 zucchini, sliced into half-moons
- 1 eggplant, cubed
- 8 oz mushrooms, sliced
- 1 red pepper, sliced
- 1 cup red wine
- 2 28-oz cans crushed, peeled, or diced tomatoes
- Dried oregano
- Dried basil
- Red pepper flakes
- Salt & pepper to taste
- Combine lentils and water in a small saucepan and bring to a boil. Lower heat and simmer until lentils are tender, about 2o minutes. Set aside.
- Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook until vegetables are soft and onion is translucent.
- Add spices, zucchini, pepper,eggplant, and mushrooms. Cook until mushrooms begin to soften and then add wine. Raise heat and bring to a boil for one minutes.
- Add tomatoes. Bring to a boil and then reduce heat. Simmer for 45 minutes.
- Add lentils and cook on low another 15 minutes.
What foods do you refuse to buy out of season? Any favorite soup recipes?