Lentil Soup with Roasted Vegetables
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.
Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet.
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).
Scoop eggplant pulp from peel into processor; discard peel.
Add onion and garlic to processor; purée until smooth.
Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.
Add 1 cup water to baking sheet; stir to scrape up any browned bits.
Add to saucepan with eggplant mixture.
Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes.
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.
Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve.
Per serving: calories, 234; total fat, 6 g; saturated fat, 1 g; cholesterol,