Lentil and Roasted Eggplant Soup

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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