This protein rich soup with lentils gets thick with vegetable additions. One pound of mushrooms works well in this recipe also, as an alternative to eggplant
You Will Also Need:
4 Tbsp. oil
1 medium onion, diced
1 firm eggplant, cubed or 1 lb. of mushrooms, chopped
4 cups vegetable broth (32 oz.)
1 can tomatoes with green chilies (10 oz.) or 14 oz. can diced tomatoes
1 Tbsp. Worcestershire sauce
Here’s What You Do:
Cut up eggplant into a drainer, salt well, and let stand 30 minutes.
In a 4-quart pot, heat oil over medium high heat.
Sauté onion about 5 minutes. Add eggplant or mushrooms for 5 minutes. Remove and set aside.
Stir in contents of goulash mix. Add broth, bring to a boil, and then reduce to a simmer.
Stir in tomatoes, eggplant or mushrooms and Worcestershire, cover and continue to simmer for 20 minutes.
Slow Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Pressure Cooker
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Recipe Variations
INVENTIVE VARIATION
Serve on top of cooked wide egg noodles for a classic Eastern European dish.
For a soupier version that will serve more people, add one 12 oz. bottle of a hearty beer and serve with crusty whole grain bread.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
To reduce sodium: use a low-sodium broth, bone broth, or stock.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
For added nutrition: look in your fridge/garden and add any vegetables you have on hand!