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.
4.4
14 Rating -
Rate
Non Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Eggplant Lentil Soup With Crispy Sage Leaves Recipe
- 1/4 pound 2 - eggplants
- 1/2 tablespoon Extra-virgin olive oil
- 0.13 teaspoon Garam Masala
- 1/2 teaspoon 0.25-1/chili powder
- 0.13 teaspoon Brown mustard seeds
- 0.13 teaspoon Cumin seeds
- As required Sea salt and freshly ground black pepper
- 1/4 cup Red chief lentils, i used zursun idaho red chief heirloom lentils
- 3 Sage leaves
- 1/2 cup Vegetable Stock
Nutrition
value
value
241
calories per serving
8 g Fat13 g Protein28 g Carbs13 g FiberOther
Current Totals
- Fat8g
- Protein13g
- Carbs28g
- Fiber13g
MacroNutrients
- Carbs28g
- Protein13g
- Fiber13g
Fats
- Fat8g
Vitamins & Minerals
- Calcium63mg
- Iron5mg
- Vitamin A187mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9100mcg
- Vitamin B120mcg
- Vitamin C4mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium70mg
- Manganese1mg
- Phosphorus171mg
- Selenium28mcg
- Zinc2mg
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
Recipe By Honest Cooking