Lentil and Escarole Soup - Martha Stewart Living
INGREDIENTS:
100 g Whole lentils; green or
-brown
1 md Eggplant; (aubergine)
100 g Mushrooms; chopped
2 Cloves garlic; crushed
1 ts Ground coriander
2 tb Chopped mint
1/2 Lemon ; juice of
Salt and pepper
100 g Whole lentils; green or
-brown
1 md Eggplant; (aubergine)
100 g Mushrooms; chopped
2 Cloves garlic; crushed
1 ts Ground coriander
2 tb Chopped mint
1/2 Lemon ; juice of
Salt and pepper
This is a really nice pate you could serve with fat free crackers, melba toast or home made tortilla chips. It's also nice as a ribbon sandwich filling along with cream/cottage cheese. Adapted from "Sarah Brown's Vegetarian Cookbook".
Bring lentils to boil in large pan of water. Cover and simmer until soft -
about 45 minutes. Leave to cool for 5-10 minutes. Slice eggplant into 2cm (3/4inch) thick slices and then grill both sides until pulp is soft. Remove skin and chop finely (or process). Dry fry the ground coriander for a few minutes to bring out the aroma. Add the mushrooms and garlic and cook until soft. Mix all together, adding lemon juice and seasoning and blend until smooth.
Bring lentils to boil in large pan of water. Cover and simmer until soft -
about 45 minutes. Leave to cool for 5-10 minutes. Slice eggplant into 2cm (3/4inch) thick slices and then grill both sides until pulp is soft. Remove skin and chop finely (or process). Dry fry the ground coriander for a few minutes to bring out the aroma. Add the mushrooms and garlic and cook until soft. Mix all together, adding lemon juice and seasoning and blend until smooth.