Roasted Eggplant Lentil Soup with Crispy Sage Leaves

Ingredients

• 2 1-pound eggplants
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon garam masala
• ¼-1/2 teaspoon chili powder
• ½ teaspoon brown mustard seeds
• ½ teaspoon cumin seeds
• Sea salt and freshly ground black pepper to taste
• 1 cup red chief lentils, i used zursun idaho red chief heirloom lentils
• 12 sage leaves
• 2 cups vegetable stock
• Olive oil for frying sage leaves

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