Thick Lentil Soup with Beef and Eggplant
Ingredients
- 400 g ground beef
- 1 onion
- 1 garlic clove
- 1 eggplant
- 1 tablespoon tomato paste
- 500 g tomatoes in juice
- 150 g lentils
- 1 carrot
- 1.5 liters water
- 1 teaspoon salt
- 0.5 teaspoon pepper mix
- 1 teaspoon basil
Preparation
Brown the ground beef in a large pot over medium heat until no pink remains.
Add chopped onion, garlic, and carrot; sauté until vegetables soften, about 5 minutes.
Stir in eggplant if using, tomato paste, and tomatoes in juice; cook for another 2-3 minutes.
Add lentils, water, salt, pepper mix, and basil; bring to a boil.
Reduce heat and simmer for 30-40 minutes until lentils are tender and soup thickens.
Tips
Eggplant can be optionally excluded, but it enhances the flavor.
