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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Lentil And Roasted Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions