1 medium onion chopped,
2T olive oil,
2 cups eggplant cubed,
2 cups yellow lentils,
2 cups cooked chickpeas,
2T worcester sauce,
1/4 cup fresh lemon juice,
1t red pepper flakes,
3/4 cup soy texture granules,
salt and black pepper to taste,
chopped green onion for garnish.
-Fry onion and eggplant in olive oil until browned.
-Add 5 cups of water and the rest of the ingredients.
-Cook on low heat for an hour.
-Stir often as this soup can burn quickly.
-Add more water if the soup is too thick.
-Serve with green onion for garnish.
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