While we’re waiting for our eggplants to soak up that salt for our moussaka, we’re going to just blend and puree up our soup. I always like to do this especially with the lentil soup because they’ll get it really nice and creamy. It’s also going to blend that onion that you’ve been boiling in there. It’s going to be really great and soft. Then once you blend it all together, you can boil it again for another five minutes and that’s a great time to really taste your salt. Add more if you want and we’ll even add a little pepper.

Once that’s all in there, we can now get ready to blend it up really nice and creamy. Once you see that that onion has been grated really nice in there, it’s all liquefied, you could pour it back into the pot and then we’re going to reheat it. This is a good time to add more salt if you need it. Add a little bit of fresh pepper as well and I’m going to turn it on. Just let it simmer, so those flavors can blend in together.

We just add some fresh pepper, a little bit more salt and a great way we’re going to garnish this is we’re going to use some fresh mint, so if you want, get that ready and a little bit of fresh lemon juice.