Lentil Soup with Roasted Vegetables Recipe

Name: Lentil Soup with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1- to 1 1/4-pound eggplant, unpeeled, quartered lengthwise; 4 large plum tomatoes, quartered lengthwise; 1 large onion, cut into 8 wedges; 1/2 large green bell pepper, quartered, seeded; 4 large garlic cloves, peeled; 2 tablespoons olive oil; 5 cups (or more) water; 1 1/4 cups dried brown lentils; 4 teaspoons ground cumin; 1/2 cup plain nonfat yogurt

Servings: persons

1 1- to 1 1/4-pound eggplant, unpeeled, quartered lengthwise
4 large plum tomatoes, quartered lengthwise
1 large onion, cut into 8 wedges
1/2 large green bell pepper, quartered, seeded
4 large garlic cloves, peeled
2 tablespoons olive oil
5 cups (or more) water
1 1/4 cups dried brown lentils
4 teaspoons ground cumin
1/2 cup plain nonfat yogurt

1
Preheat oven to 450F.
2
Arrange first 5 ingredients on large nonstick baking sheet.
3
Drizzle with oil.
4
Roast vegetables 20 minutes.
5
Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer.
6
Cool slightly (do not clean baking sheet).
7
Scoop eggplant pulp from peel into processor; discard peel.
8
Add onion and garlic to processor; puree until smooth.
9
Transfer eggplant mixture to large saucepan.
10
Coarsely chop tomatoes and bell pepper; combine in small bowl.
11
Add 1 cup water to baking sheet; stir to scrape up any browned bits.
12
Add to saucepan with eggplant mixture.
13
Add 4 cups water, lentils and cumin and bring to boil.
14
Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes.
15
Mix in all but 1/4 cup tomato and bell pepper mixture.
16
Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer.
17
Season with salt and pepper.
18
Ladle soup into bowls.
19
Drizzle large spoonful of yogurt over each.
20
Top with remaining 1/4 cup tomato and bell pepper mixture and serve.

359

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 10 ingredients. The key ingredients include: 1 1- to 1 1/4-pound eggplant, unpeeled, quartered lengthwise, 4 large plum tomatoes, quartered lengthwise, 1 large onion, cut into 8 wedges, 1/2 large green bell pepper, quartered, seeded, and more.

Yes, Lentil Soup with Roasted Vegetables 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 Soup with Roasted Vegetables

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