Roasted Eggplant and Lentil...Roasted Eggplant and Lentil Soup

Roasted Eggplant and Lentil Soup is a main course that serves 6. One serving contains 346 calories, 21g of protein, and 7g of fat. For $1.69 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. Many people made this recipe, and 537 would say it hit the spot. This recipe from Healthy Delicious requires carrots, juice of lemon, lentils, and parsley. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a great spoonacular score of 100%. Users who liked this recipe also liked Lentil Apricot Soup With Roasted Kale, Spicy lentil and black rice soup with kale, spinach and leek, and Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 450ºF. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender. Scoop the pulp out of the eggplant and discard the peel. Chop the tomatoes and garlic to form a chunky sauce.Meanwhile, heat the remaining olive oil in a large soup pot.

2. 02

   Add the carrot, leek and celery and cook for 5 minutes, or until soft.

3. 03

   Add the chicken stock, water, lentils, and ras el hanout. Cover and let simmer 30 minutes, or until lentils are tender. Stir in the eggplant, chopped tomatoes and lemon juice and cook an additional 10 minutes. Stir in parsley. Adjust seasoning to taste.

4. 04

   Serve soup topped with a generous dallop of coconut yogurt (or just stir it right into the whole pot).