Eggplant Lentil Soup

Eggplant Lentil Soup

Eggplant Lentil Soup
Serves: 6
2 small eggplants, bite size pieces
3 plum tomatoes, large bite size pieces
2 tablespoons olive oil, divided
1 medium onion, chopped
1 tablespoon tomato paste
4 garlic cloves, minced
3 carrots, peeled and diced
2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
3 cups chicken stock
3 cups water
1½ cups lentils
2 tablespoons garam masala
1/4 teaspoon crushed red pepper
2 tablespoons honey
1 lemon, juiced
¼ cup parsley, chopped

Heat oven to 450ºF. Arrange the eggplant and tomatoes in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender.

Meanwhile, heat the remaining olive oil in a large soup pot. Add the onion and cook for 4 minutes, or until soft. Add the tomato paste, garlic, carrot, and chile and cook until fragrent, 1 minute. Add chicken stock, water, lentils, garam masala, red pepper, and honey. 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.


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