Roasted Eggplant and Lentil Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 3 cups water
- 3 cups chicken stock
- 1 lemon juiced
- 2 tablespoons olive oil divided
- 1/4 cup parsley chopped
- 4 garlic cloves peeled
- 2 celery ribs finely chopped
- 2 small eggplants quartered
- 3 plum tomatoes quartered
- 3 carrots peeled and diced
- 1 leek sliced
- 1 1/2 cups lentils
- 2 tablespoons ras el hanout
- 1 container yoplait greek blended coconut yogurt
- Carbohydrate 62.857901780357 g
- Cholesterol 7.20000000608652 mg
- Fat 5.27920283980897 g
- Fiber 26.1984895050537 g
- Protein 23.8525159626227 g
- Saturated Fat 1.12288989433522 g
- Serving Size 1 1 Serving (734g)
- Sodium 395.025337174847 mg
- Sugar 36.6594122753034 g
- Trans Fat 0.56479578032705 g
- Calories 379 calories
Heat oven to 450ºF. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender. Scoop the pulp out of the eggplant and discard the peel. Chop the tomatoes and garlic to form a chunky sauce. Meanwhile, heat the remaining olive oil in a large soup pot. Add the carrot, leek and celery and cook for 5 minutes, or until soft. Add the chicken stock, water, lentils, and ras el hanout. Cover and let simmer 30 minutes, or until lentils are tender. Stir in the eggplant, chopped tomatoes and lemon juice and cook an additional 10 minutes. Stir in parsley. Adjust seasoning to taste. Serve soup topped with a generous dallop of coconut yogurt (or just stir it right into the whole pot).
