• 2  onions diced & caramelized
  • 300 gm crimini mushrooms sliced half
  • 1  eggplant smoked – see notes for instructions
  • 1  Celeriac peeled, diced
  • 1/2 tsp ground fennel seed
  • 3 tbsp olive oil cold pressed
  • 2 cloves garlic minced
  • 1 cup du puy lentils
  • 2  Zucchini grated

Servings: 4


  1. Sauté onion, mushroom, celeriac, fennel seed, garlic in olive oil.
  2. Add zucchini and lentils, cover with water and simmer on low until lentils and when the celeriac and lentils are tender, gently add the smoked eggplant at the end.

Recipe Notes

Smoky Eggplant

1 eggplant charred over a flame until tender inside. Split in have and scoop out tender flesh.

Add minced clove of garlic, olive oil, sea salt, pepper and a squeeze of lemon. Gently chop and fold in the above ingredients to create a smoky topping to the soup.