Lentil soup.

I sautéed an onion and a sad looking eggplant I had forgotten in the fridge until soft, then I added dried lentils, chicken stock, a bay leaf, dried tarragon and nutmeg. The lentils soften after 20 minutes of cooking, I blended the soup with my hand-blender and mixed in 1/4 cup of plain yogurt. Serve with a dollop of yogurt, green onions and a drizzle of my homemade chili garlic oil. 

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