Roasted Eggplant Lentil Soup With Crispy Sage Leaves Recipe
Recipe By Honest Cooking
Turning on the oven to quickly roast eggplants coated with spices for this earthy flavored eggplant lentil soup for an easy to prepare summer soup is so worth it.
Ingredients For Roasted Eggplant Lentil Soup With Crispy Sage Leaves Recipe
1 pound 2 - eggplants
2 tablespoon Extra-virgin olive oil
0.5 teaspoon Garam Masala
2 teaspoon 0.25-1/chili powder
0.5 teaspoon Brown mustard seeds
0.5 teaspoon Cumin seeds
As required Sea salt and freshly ground black pepper
1 cup Red chief lentils, i used zursun idaho red chief heirloom lentils
12 Sage leaves
2 cup Vegetable Stock
Nutrition value
241
calories per serving
8 g Fat13 g Protein28 g Carbs13 g FiberOther
Current Totals
8 g Fat
13 g Protein
28 g Carbs
13 g Fiber
MacroNutrients
Carbs
28 g
Protein
13 g
Fiber
13 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
63 mg
Iron
5 mg
Vitamin A
187 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
100 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
70 mg
Manganese
1 mg
Phosphorus
171 mg
Selenium
28 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
