Celery Root Lentil Soup; Tzatziki on Roasted Aubergine

While it will never win a 'prettiest soup' contest, this is a definite winner in the taste department.  Adapted from Yummy Supper, made slightly lighter and exchanged some ingredients for what I had on hand.Hey, it's what I do.

Celery Root Lentil Soup

1.5 bunches of green onions, sliced
1/2 red onion, diced
1 large celery root, peeled and diced
4 cloves garlic, minced
1 lemon, zested
6g coconut oil
2 bay leaves
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cloves
2 tsp salt
2 cups lentils, rinsed
8 c. water
2-3 lemons, juiced, plus slices for garnish

In a large stew pot, add first 11 ingredients (green onions through salt), plus 1/2 c. water and allow to simmer covered, until veg softens, about 15 minutes.  Add lentils and water and bring up to a boil, then reduce heat to low, and allow to simmer 30 minutes, until lentils are soft.  Bust out your immersion blender, and liquefy the soup.  Add a genrous amount of freshly squeezed lemon, and salt and pepper to taste.  Serve with extra lemon slices.

 

Makes about 13 cups; 141 calories per cup

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Tzatziki on Roasted Aubergine with Cherry Tomatoes

1 aubergine (eggplant)
8 oz greek non-fat yogurt
1 lemon, zested
1 tbsp olive oil
1 large clove garlic, minced
2 tbsp dill
1/2 tsp cayenne
2 medium cucumbers, peeled and seeded
1/2 tbsp cider vinegar
1 packet sweetener
2 tsp salt

Preheat oven to 400.

Slice eggplant, about 1/4 thick, lengthwise.  You should get 6-10 slices depending on how big your aubergine is.  Make sure all slices are equal thickness. Line a cookie sheet with parchment paper and lightly spray with cooking spray.  Spread your aubergine slices out so the do not touch.  Lightly spray the top with more  cooking spray, salt and pepper.  Allow to roast for 30 minutes, or until lightly browned. Remove and set aside.

Meanwhile, peel, de-seed and grate your cucumbers (I used my food processor with the grater attachment, but a hand grater should work fine).  Line a colander with several layers of paper towel or a clean dish towel, and add your cucumbers.  Allow to drain for 15 minutes, then squeeze out all the excess water by bringing the ends of your towel together and squeezing.

While cucumber drain, add the remaining ingredients together in a large bowl.  You can substitute white pepper for the cayenne if you are not looking for such a kick.  Add drained cucumber to the mix.

Plating is simple: dollop the eggplant slice with tzatziki, and top with fresh tomato.

Makes 6-10 single-slice servings. Topped with about 1/4 c. (70 grams) tzatziki per slice, roughly 60 calories.

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Eric's Dinner: Nothing.  And now his tummy hurts this morning and he is wondering why.