====== Curried Eggplant and Lentil Soup ======
  *1 Tbsp olive oil
  *1 cup lentils - yellow or green
  *3 cups diced winter squash
  *2 med eggplants (or 1 large) - peeled and diced small
  *1 sweet onion - small diced
  *2 garlic cloves - minced
  *2 Tbsp curry powder
  *1/4 cup lemon juice
  *1/4 cup chopped Italian parsley
  *Salt and pepper to taste
  *1/2 cup half & half
  *2 quts. water
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  - Simmer lentils and squash in the water about 45 min. Puree soup and return to stove. Add cream, salt and pepper, and keep warm.
  - Meanwhile in a nonstick skillet, heat oil and cook onion, with garlic and eggplant. Cook for about 10 min., covered.
  - Stir curry powder and lemon juice into eggplant and stir well. Season to taste with salt and pepper.
  - Add the eggplant mixture to the soup and simmer over low heat for another 5 -10 min. Stir in the parsley and serve.
 
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  Serves: 8      Cooking Time: 1 hr.
  Source: Weight Watchers
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{{tag>food vegetarian soup}}