Roasted Eggplant And Lentil Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplant into small cubes and toss with olive oil, salt, and pepper. Spread the eggplant cubes on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
• STEP 3.In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and carrots. Sauté until the vegetables are softened, about 5 minutes.
• STEP 4.Add the roasted eggplant, lentils, vegetable broth, diced tomatoes, cumin, paprika, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are cooked through.
• STEP 5.Remove the bay leaves and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth.
• STEP 6.Season with salt and pepper to taste. Serve hot, garnished with fresh herbs and a drizzle of olive oil.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

• To enhance the smoky flavor, you can grill the eggplant instead of roasting it in the oven.
• For a thicker soup, you can add more lentils or puree only half of the soup and leave the other half chunky.
• Feel free to customize the spices and herbs according to your taste preferences.

Storage and Serving

• This soup can be served as a main course with crusty bread or as a starter for a larger meal.
• Garnish the soup with fresh herbs like parsley or cilantro for added freshness.
• You can freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.