Lentil Soup with Roasted Vegetables

Name: Lentil Soup with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters dried brown lentils; 454 grams eggplant, unpeeled, quartered lengthwise; 4 larges garlic cloves, peeled; 1 larges green bell pepper, quartered, seeded; 4 teaspoons ground cumin; 2 Tbsps olive oil; 1 large onion, cut into 8 wedges; 118 milliliters plain nonfat yogurt; 4 larges plum tomatoes, quartered lengthwise; 1 liters (or more) water

Need a gluten free and vegetarian main course? Lentil Soup with Roasted Vegetables could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains around 13g of protein, 6g of fat, and a total of 238 calories. It is perfect for Autumn. A mixture of brown lentils, water, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the plain nonfat yogurt you could follow this main course with the Lime Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet.

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Baking Sheet

Oven

Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet).

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Vegetable

Cooking Oil

Equipment you will use

Baking Sheet

Scoop eggplant pulp from peel into processor; discard peel.

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Eggplant

Add onion and garlic to processor; purée until smooth.

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Garlic

Onion

Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.

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Bell Pepper

Eggplant

Tomato

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Sauce Pan

Bowl

Add 1 cup water to baking sheet; stir to scrape up any browned bits.

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Water

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Baking Sheet

Add to saucepan with eggplant mixture.

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Eggplant

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Sauce Pan

Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes.

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Lentils

Cumin

Water

Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper.

Ingredients you will need

Salt And Pepper