In a large stock pot, place rinsed lentil beans, a tbsp. kosher salt, and 2 qt. of hot tap water. Mix thoroughly and allow beans to soak in hot water at least 1 hour.

Place a paper towel in a colander. Sprinkle a generous amount of Kosher salt onto the paper. Place sliced eggplant quarters onto the paper and lightly sprinkle the top side with Kosher salt. Repeat this salting process, creating concentric circles of salted eggplant. Allow salted eggplant to rest 30 minutes.

Drain nike foamposite shoe history and thoroughly rinse lentils in a colander separate from the salted eggplant. Return lentils to large stock pot. Add 1 gallon hot tap water to stock pot and bring to a boil. Rinse excess salt from eggplant and add eggplants to stock pot. Follow this with remaining ingredients, flavor balancers, and aromatics. Boil covered over medium-heat for 60 minutes. Stir frequently to avoid nike ja 1 scratch burning. After 60 minutes, taste soup for proper seasoning and adjust as necessary. Lower temperature to a low setting and allow soup to simmer 60 more minutes or until lentils no longer have a grainy texture.