When the temperatures drop, I crave tomato-based soups and sauces like crazy. Perhaps it’s some misplaced longing for summer? I refuse to buy fresh tomatoes once they’re out of season because it’s kind of like dating a blander version of that ex you’re not over: Just not the same, no matter how much wine you drink.

Canned tomatoes are the perfect solution, and I always stock up once I’ve adequately mourned the end of the summer season. When the folks at Tuttorosso tomatoes sent me a bunch, it was the perfect excuse to make an updated version of an old idea. This Eggplant Lentil soup will keep you warm on many a lonely winter night, especially since it makes, like, a billion servings. Or ten.

Eggplant Lentil Soup

Serves 8-10

Ingredients:

• 1 cup lentils
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 carrot, diced
• 1 zucchini, sliced into half-moons
• 1 eggplant, cubed
• 8 oz mushrooms, sliced
• 1 red pepper, sliced
• 1 cup red wine
• 2 28-oz cans crushed, peeled, or diced tomatoes
• Dried oregano
• Dried basil
• Red pepper flakes
• Salt & pepper to taste

Directions:

1. Combine lentils and water in a small saucepan and bring to a boil. Lower heat and simmer until lentils are tender, about 2o minutes. Set aside.
2. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook until vegetables are soft and onion is translucent.
3. Add spices, zucchini, pepper,eggplant, and mushrooms. Cook until mushrooms begin to soften and then add wine. Raise heat and bring to a boil for one minutes.
4. Add tomatoes. Bring to a boil and then reduce heat. Simmer for 45 minutes.
5. Add lentils and cook on low another 15 minutes.

What foods do you refuse to buy out of season? Any favorite soup recipes?