Three weeks ago, I made lentil and eggplant soup.  I promise you, it did not disappoint.  So, if you are up for something new, why not try it out?  Enjoy and have a blessed rest of your week!

Lentil, Pasta, and Eggplant Soup

Ingredients

• 1 box of Rotini pasta
• 1 lb of French lentils
• 1 lb of ground turkey meat
• 2 eggplants
• 1/2 jar of garlic pasta sauce
• 1/2 can of fire roasted diced tomatoes
• 3 tablespoons of cumin, chili powder, onion powder, garlic powder, turmeric, ginger,curry, and parsley
• 1/2 cup of quinoa
• 1 cup of avocado oil
• 1 cup of broth
• 2 bunches of asparagus

Directions

• Boil the french lentils for about one hour, simultaneously, boiling the rotini and quinoa together in water and 1/2 cup of oil for about 25 minutes.
• While they are boiling, brown the ground turkey meat in 1/4 cup of oil.
• Saute the eggplant, asparagus, and diced tomatoes together.
• After the rotini and quinoa finishes boiling, add them, the vegetable mix, the ground turkey, and all the other ingredients into a bigger pot and boil for about 45 minutes longer.
• Enjoy!