Lentil and Roasted Eggplant Soup

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 18
• Serves: 6

ingredients

• 4 large eggplants
• 25 ml olive oil
• 1 onion, finely diced
• 4 garlic cloves, crushed
• 1 teaspoon mixed spice
• 3 roma tomatoes, cut into large dices
• 1⁄4 bunch fresh basil, picked (remove leaves from the stems)
• 1⁄4 bunch fresh coriander, picked and washed
• 500 g lentils, washed and rinsed
• 1 large potato, peeled and cut into small dices
• 1 lemon
• 1 1⁄2 liters water
• pepper, to taste

• Spice mix

• 1 cardamom pod
• 1 clove
• 1 star anise
• 1⁄2 teaspoon coriander seed
• 1⁄2 teaspoon cumin seed

directions

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.