Best Lentil And Roasted Eggplant Soup Recipes

Roasted Eggplant and Lentil Soup Recipe - (4.8/5) image

Provided by ROBandSEAN

Number Of Ingredients 8

One 1 1/4-pound eggplant, quartered lengthwise
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 cup French green lentils (5 1/2 ounces)
14 large sage leaves
2 cups chicken stock or low-sodium broth
1 cup 1 percent milk
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 400°. Place the eggplant quarters on a rimmed baking sheet, skin side down. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake until the eggplant is very tender, about 30 minutes. 2. Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. 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. Drain the lentils in a colander and discard the sage leaves. 3. Scrape the eggplant flesh into a blender; discard the skin. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan. 4. 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. 5. In a small skillet, heat the remaining 1 tablespoon of olive oil. 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.

Lentil and Roasted Eggplant Soup image

Provided by Rhiannon and Matt

Categories Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

4 large eggplants
25 ml olive oil
1 onion, finely diced
4 garlic cloves, crushed
1 teaspoon mixed spice
3 roma tomatoes, cut into large dices
1/4 bunch fresh basil, picked (remove leaves from the stems)
1/4 bunch fresh coriander, picked and washed
500 g lentils, washed and rinsed
1 large potato, peeled and cut into small dices
1 lemon
1 1/2 liters water
pepper, to taste
1 cardamom pod
1 clove
1 star anise
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed

Steps:

Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
Remove the flesh from the eggplants and roughly chop.
In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
Add the spice mix, tomato, eggplant, and half of the coriander and basil.
Sweat for a few minutes to release the flavours.
Add the lentils and potatoes cover with water.
Bring to a simmer, and remove any scum, which rises to the surface.
Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
To serve, garnish with some fresh coriander and lemon juice.
Spice mix:
Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
Grind mixture in a mortar and pestle or a spice grinder.