Lentil And Roasted Eggplant Soup Recipe

Name: Lentil And Roasted Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggplants; 25 ml olive oil; 1 onion, finely diced; 4 garlic cloves, crushed; 1 teaspoon mixed spice; 3 roma tomatoes, cut into large dices; 1/4 bunch fresh basil, picked (remove leaves from the stems); 1/4 bunch fresh coriander, picked and washed; 500 g lentils, washed and rinsed; 1 large potato, peeled and cut into small dices; 1 lemon; 1 1/2 liters water; pepper, to taste; Spice mix; 1 cardamom pod; 1 clove; 1 star anise; 1/2 teaspoon coriander seed; 1/2 teaspoon cumin seed

Servings: persons

4 large eggplants
25 ml olive oil
1 onion, finely diced
4 garlic cloves, crushed
1 teaspoon mixed spice
3 roma tomatoes, cut into large dices
1/4 bunch fresh basil, picked (remove leaves from the stems)
1/4 bunch fresh coriander, picked and washed
500 g lentils, washed and rinsed
1 large potato, peeled and cut into small dices
1 lemon
1 1/2 liters water
pepper, to taste
Spice mix
1 cardamom pod
1 clove
1 star anise
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed

1
Prick the skin of the eggplants, and roast in an oven at 180u00b0C until soft.
2
Remove the flesh from the eggplants and roughly chop.
3
In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
4
Add the spice mix, tomato, eggplant, and half of the coriander and basil.
5
Sweat for a few minutes to release the flavours.
6
Add the lentils and potatoes cover with water.
7
Bring to a simmer, and remove any scum, which rises to the surface.
8
Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
9
Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
10
To serve, garnish with some fresh coriander and lemon juice.
11
Spice mix:
12
Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
13
Grind mixture in a mortar and pestle or a spice grinder.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large eggplants, 25 ml olive oil, 1 onion, finely diced, 4 garlic cloves, crushed, and more.

Yes, Lentil And Roasted Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Roasted Eggplant Soup

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