Yeah, so remember how I said all I wanted to do was curl up on the couch with a blanket? Apparently it’s not because it’s fall… it’s because I’m sick! Ugh. I have a terrible cold – the worst one I’ve had in years. Three of the last four meals I’ve eaten have been soup. Luckily, I have a big pot of this roasted eggplant and lentil soup in the fridge, so all I have to do is heat it up (which is about all I have the energy for right now).
This soup is just want I need though. It’s rich, earthy, and slightly spicy, with a subtle Middle Eastern flavor from roasted eggplant, tomatoes, and ras el hanout. A dollop of coconut yogurt finishes it off and balances out the spiciness.
Also? It’s incredibly good. Like “Shawn was rambling on and on about his day and had to stop mid-sentence to tell me how good it was” good. (Does that make me sound lie a grouch? Whatever I’m sick. It’s allowed.)
I’ve been exploring some of the different yogurt options lately after discovering that the brand I thought I liked best really wasn’t that great compared to others. I’m still in the process of deciding what my favorite is (and I have a feeling that I might have different favorites for different flavors) but this time I used Yoplait Greek and I liked it a lot (disclosure, they paid me to create this recipe).
Some coconut yogurts taste really artificial (like coconut flavoring) or too much like a pina colada. This one actually reminds me of the flavor of shredded coconut, which I love and it’s not overly sweet, so it worked in this savory dish. It also has a great, creamy texture and a peek at the ingredients list showed that there’s no gelatin in it which makes me really happy (gelatin in yogurt is a huge pet peeve of mine!) I can’t wait to give the tangerine flavor a try – how amazing does that sound?
Disclosure: This post was sponsored by Yoplait.