Lentil and Roasted Eggplant Soup

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READY IN: 55mins
Recipe by Rhiannon and Matt

Lentils soak up a lot of water, so add more water if required. The term to ‘sweat’ meaning to cook gently, is an important way to develop flavours in vegetables and add a depth of flavour to the finished dish.

Ingredients Nutrition


  1. Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
  2. Remove the flesh from the eggplants and roughly chop.
  3. In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
  4. Add the spice mix, tomato, eggplant, and half of the coriander and basil.
  5. Sweat for a few minutes to release the flavours.
  6. Add the lentils and potatoes cover with water.
  7. Bring to a simmer, and remove any scum, which rises to the surface.
  8. Simmer until lentils and potatoes are tender (approx 20 – 30 minutes).
  9. Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
  10. To serve, garnish with some fresh coriander and lemon juice.
  11. Spice mix:
  12. Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
  13. Grind mixture in a mortar and pestle or a spice grinder.

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