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Lentil and Roasted Eggplant Soup


Lentil Soup With Roasted Eggplant and Tomatoes

Lentil Soup With Roasted Eggplant and Tomatoes

Diana Rattray
This flavorful lentil and eggplant soup is delicious with crusty bread or biscuits.


  • 6 medium plum tomatoes, cut in chunks
  • 1 medium eggplant, peeled, cut in small chunks
  • 1 tablespoon vegetable oil
  • 2 medium cloves garlic, chopped
  • 1 medium sweet onion, chopped
  • 1 cup lentils
  • 6 cups vegetable broth or chicken broth, or a combination
  • 2 medium potatoes, peeled, cut in chunks, about 1 to 1 1/2 cups
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 to 1 1/2 teaspoons curry powder blend
  • dash pepper
  • salt, to taste


Line a baking sheet with foil; lightly grease or spray with olive oil spray. Arrange chopped tomatoes and eggplant on the baking sheet. Bake at 350° for 25 to 30 minutes. Remove from oven and set aside.

Meanwhile, heat 1 tablespoon of olive oil in a large saucepan. Sauté the onions and garlic for 1 minute; add broth, lentils, and potato chunks. Bring to a boil. Cover and simmer for 45 minutes, or until lentils and potatoes are tender, stirring occasionally. Stir in cream.. Carefully puree the lentil mixture in small batches; return to the large saucepan. Add the roasted vegetables, lemon juice, curry powder, and pepper. Taste and add salt, if needed. Thin with more broth or cream, if desired.

Serves 6.

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