Roasted Eggplant and Lentil Soup

Name: Roasted Eggplant and Lentil Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters 1 percent milk; 156 grams cup French green lentils; 567 grams eggplant, quartered lengthwise; 1 Tbsp fresh lemon juice; 473 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 14 larges sage leaves; 4 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Roasted Eggplant and Lentil Soup a try. This recipe serves 4. One portion of this dish contains about 16g of protein, 10g of fat, and a total of 285 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 50 minutes. If you have percent milk, sage leaves, salt and pepper, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

Preheat the oven to 40

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Oven

Place the eggplant quarters on a rimmed baking sheet, skin side down.

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Eggplant

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Baking Sheet

Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Bake until the eggplant is very tender, about 30 minutes.

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Eggplant

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Oven

Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water.

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Lentils

Water

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Sauce Pan

Add 1/2 teaspoon of salt and 2 sage leaves and bring to a boil. Simmer over low heat until the lentils are tender, about 20 minutes.

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Sage

Lentils

Salt

Drain the lentils in a colander and discard the sage leaves.

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Sage

Lentils

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Colander

Scrape the eggplant flesh into a blender; discard the skin.

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Eggplant

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Blender

Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan.

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Stock

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Sauce Pan

Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth.

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Lentils

Stock

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Blender

Add the lentil puree to the eggplant puree in the saucepan.

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Eggplant

Lentils

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Sauce Pan

Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally.

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Salt And Pepper

Lemon Juice

Milk

Soup

In a small skillet, heat the remaining 1 tablespoon of olive oil.

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Olive Oil

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Frying Pan

Add the remaining 12 sage leaves and cook over moderate heat until crisp, about 30 seconds per side. Ladle the soup into bowls, garnish with the fried sage leaves and serve.

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Sage

Soup

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Bowl