Sicilian Lentil Soup
- 2 Tbs. olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1 tsp. minced fresh rosemary
- 1 eggplant, about 1 lb., cut into small cubes
- 3 cups cooked green lentils (see related recipe at left)
- 1 oz. ditalini, macaroni or other short pasta
- 1/4 tsp. ground cinnamon
- 2 plum tomatoes, seeded and chopped
- Salt and freshly ground pepper, to taste
In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the remaining 1 Tbs. oil, the garlic, rosemary and eggplant. Cook, stirring frequently, until the eggplant is translucent and starts to soften, about 5 minutes.
Simmer the soup
Add the lentils, pasta, cinnamon and 6 cups water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the eggplant is tender and the pasta is al dente, about 10 minutes. Stir in the tomatoes and season with salt and pepper.
Ladle into soup bowls, drizzle with olive oil and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).