• 1 Tbsp olive oil
• 1 cup lentils - yellow or green
• 3 cups diced winter squash
• 2 med eggplants (or 1 large) - peeled and diced small
• 1 sweet onion - small diced
• 2 garlic cloves - minced
• 2 Tbsp curry powder
• 1/4 cup lemon juice
• 1/4 cup chopped Italian parsley
• Salt and pepper to taste
• 1/2 cup half & half
• 2 quts. water

1. Simmer lentils and squash in the water about 45 min. Puree soup and return to stove. Add cream, salt and pepper, and keep warm.
2. Meanwhile in a nonstick skillet, heat oil and cook onion, with garlic and eggplant. Cook for about 10 min., covered.
3. Stir curry powder and lemon juice into eggplant and stir well. Season to taste with salt and pepper.
4. Add the eggplant mixture to the soup and simmer over low heat for another 5 -10 min. Stir in the parsley and serve.

Serves: 8      Cooking Time: 1 hr.
Source: Weight Watchers