Late Fall Red Lentil Soup-made with red lentils and curry leaves, along with other fall veggies, this soup packs in the flavor and the nutrients! Creamy and hearty!
Ingredients
Mirepoix: 1 cup each: carrots, celery, onion-small dice (no need to peel carrots)
1 cup red or green pepper, small dice
2 cups eggplant, peeled and diced
1 tbsp minced garlic
1 tsp ground pepper
1½ tsp dried thyme (or 1½ tbsp fresh)
2 tsp dried rosemary (or 2 tbsp fresh, minced)
1 branch or 10 curry leaves (if you can't find these, add 2 small bay leaves or 1 large)
2 tsp salt
2 cups fresh tomatoes, or 1 pt. canned
2 tbsp tomato paste
6 cups water
2 cups red lentils
1 cup corn
2 cups cannellini beans or 1 can, rinsed and drained