Roasted Eggplant And Lentil Soup Recipe

Recipe By Slurrp

Roasted Eggplant and Lentil Soup is a hearty and flavorful dish that combines the earthy flavors of roasted eggplant and the nutty taste of lentils. This soup is packed with protein and fiber, making it a nutritious and satisfying meal. The roasted eggplant adds a smoky depth to the soup, while the lentils provide a creamy texture. With a hint of spices and herbs, this soup is perfect for a cozy dinner or a comforting lunch.

4.1
13 Rating -
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Non Vegdiet
50minstotal
50m.total
Roasted Eggplant And Lentil Soup
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Ingredients for Roasted Eggplant And Lentil Soup Recipe

  • 1/4 Large Eggplant, Cut Into Small Cubes
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Carrots, Diced
  • 1/4 cup Dried Lentils
  • 1 cup Vegetable Broth
  • 1/4 can Diced Tomatoes
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 1/2 Bay Leaves
  • as required Fresh Herbs, For Garnish
  • as needed Olive Oil, For Drizzling

Directions: 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.
Nutrition
value
264
calories per serving
14 g Fat21 g Protein10 g Carbs6 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    21g
  • Carbs
    10g
  • Fiber
    6g

MacroNutrients

  • Carbs
    10g
  • Protein
    21g
  • Fiber
    6g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    < 1mg
  • Vitamin A
    220mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    200mg
  • Selenium
    15mcg
  • Zinc
    1mg
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
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Recipe By Slurrp