Lentil and Eggplant Soup Recipe

Lentil and Eggplant Soup Recipe is a hearty, nutritious dish that combines the earthy flavors of lentils with the rich, smoky notes of roasted eggplant. This comforting soup is not only packed with protein and fiber but also offers a variety of vitamins and minerals, making it a perfect choice for a healthy meal. Whether you’re looking for a vegetarian option or simply want to enjoy a warm, filling Soup, this recipe is sure to satisfy.

How to Make Lentil and Eggplant Soup Recipe: Easy and Delicious

Lentil and eggplant soup is not only a comforting dish but also a powerhouse of nutrients that will warm your soul and satisfy your palate. With a blend of earthy lentils, hearty eggplant, and an array of spices, this soup is as versatile as it is wholesome. In this blog post, we will guide you through an easy and delicious lentil and eggplant Soup recipe, while highlighting health benefits, serving suggestions, and helpful tips.

Key Takeaways

• Nutritional Powerhouse: Lentils and eggplants are rich in protein, fiber, antioxidants, and vitamins, making this soup a nourishing meal option.
• Quick to Prepare: The soup can be whipped up in under an hour, perfect for a busy weeknight dinner.
• Make It Your Own: With various possible variations, you can personalize this recipe to suit your taste.

Health Benefits

Lentils are an excellent source of plant-based protein, making them a fantastic option for vegetarians and meat-eaters alike. They’re also high in fiber, which aids in digestion and helps maintain stable blood sugar levels. Eggplants are loaded with antioxidants, particularly nasunin, which is known to protect brain health. This soup is not only hearty but also helps boost your immune system and reduce inflammation.

Make Ahead and Storage Tips

One of the best aspects of lentil and eggplant soup is its ability to be made ahead of time. Prepare a batch over the weekend, and you’ll have healthy meals ready to go during the week. Once cooled, store the soup in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze it for up to three months. Just ensure to leave some space at the top of the container for expansion when freezing.

What to Serve with Lentil and Eggplant Soup Recipe

Pairing this soup with a side of warm, crusty bread or a fresh garden salad takes your meal to the next level. A drizzle of balsamic reduction or a sprinkle of fresh herbs like parsley or cilantro also elevates the flavors wonderfully.

Recommended Tools to Make This Recipe

• Large Pot: A heavy-bottomed pot to cook the soup evenly.
• Sharp Knife: For chopping vegetables with ease.
• Wooden Spoon: Ideal for stirring without scratching your pot.
• Blender (optional): For a smooth consistency if you prefer a creamier soup.

Variations

Feel free to customize your soup! Consider adding:

• Spices: Experiment with cumin, coriander, or smoked paprika for additional depth.
• Greens: Stir in fresh spinach or kale in the final stages of cooking for added nutrition.
• Other Vegetables: Zucchini, carrots, or bell peppers can add different textures and flavors.

Serving Suggestions

For a delightful presentation, serve the soup in stylish bowls topped with a dollop of Greek yogurt or a sprinkle of feta cheese. A squeeze of lemon can also brighten up the dish, enhancing the flavors significantly.

Storing Leftovers

Store any leftover soup in an airtight container in the fridge. It’s best enjoyed within 3-4 days. When reheating, consider adding a splash of vegetable broth or water to maintain its consistency.

Helpful Tips

1. Soak Your Lentils: If you have time, soak your lentils for a couple of hours before cooking—this can help them cook faster and improve digestibility.
2. Roast the Eggplants: For an extra layer of flavor, you can roast the eggplants before adding them to the soup.
3. Taste and Adjust: Always taste your soup as it cooks. Adjust seasoning if necessary for a more balanced flavor.

Lentil and Eggplant Soup Recipe is not only an uncomplicated task but also a gratifying one. With its rich flavors and numerous health benefits, it’s a wonderful staple to have in your kitchen. We invite you to try out this recipe and explore the diverse flavors and variations that can make it yours.

More Delicious Soups to Try

• Tomato Carrot Beetroot Soup
• Turkey Carcass Soup Recipe
• Lentil and Banane Soup Recipe
• Creamy Pumpkin Soup Recipe
  
  

Lentil and Eggplant Soup Recipe

This lentil and eggplant soup is a delicious way to enjoy wholesome ingredients in a comforting meal it’s easy to prepare and can be made in larger batches, making it ideal for dinner preparation or sharing with family and friends.

Author: Jessica Maraite Cooking Method: Baking and Sautéing Cuisine: International Courses: Soup

Print Recipe

Pin Recipe

Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins Servings: 6 Calories: 361 Best Season: Suitable throughout the year

Ingredients

Servings

For the lentil and vegetable mix

• 50 grams Red lentils
• 250 grams Rggplant cut into pieces
• 250 grams Potatoes
• Olive oil to taste
• Salt to taste
• Granulated garlic to taste
• A handful of coriander for garnish
• A handful of green onions for decoration

For the Sauce

• 100 grams White onion chopped
• 1 Clove garlic minced
• 0.5 teaspoon Cumin
• 0.5 teaspoon Sweet paprika powder
• 150 grams Tomatoes chopped
• Half a stalk of leek chopped
• 800 ml Hot water

Instructions

1. After rinsing, soak the red lentils in water for half an hour.

   Mark as complete

1. Cut the eggplant into pieces and soak it in salted water (1 teaspoon of salt) for 15 minutes to reduce bitterness.

   Mark as complete

1. Preheat the oven to 200°C (392°F).

   Mark as complete

1. Pour the cubed potatoes and drained eggplant into a baking tray. Season with salt and pulverized garlic (to taste) and brush with olive oil.

   Mark as complete

1. Bake for 30 minutes in a preheated oven, or until golden and soft.

   Mark as complete

1. In a big pot, heat the olive oil over a low flame. Fry the chopped onion for approximately five minutes, or until it becomes tender.

   Mark as complete

1. Add the minced garlic and fry for an additional 2 minutes.

   Mark as complete

1. Stir in the cumin and sweet paprika powder, cooking briefly until fragrant.

   Mark as complete

1. Mix thoroughly after adding the leek and diced tomatoes.

   Mark as complete

1. Drain the soaked lentils and add them to the saucepan, followed by 800ml of hot water.

   Mark as complete

1. Put a lid on it and cook it for ten minutes.

   Mark as complete

1. After 10 minutes, add the baked potatoes and eggplant to the lentil mixture. Add salt to taste and stir thoroughly.

   Mark as complete

1. Lower the temperature until the mixture reaches a boiling point. Once boiling, reduce the heat slightly and let it simmer for an additional 15 minutes.

   Mark as complete

1. Garnish with a handful of chopped coriander and sprinkle with chopped green onions for decoration before serving.

   Mark as complete

Nutrition Facts

Servings: 6 ServingCalories:361kcalTotal Fat:16gSaturated Fat: 3gCholesterol:2mgSodium:1247mgPotassium:44mgTotal Carbohydrate:50gDietary Fiber: 11gSugars: 8gProtein:16gVitamin A: 3247IUVitamin C: 32mgCalcium: 120mgIron: 3mg

Note

Note 1: Add a pinch of cayenne pepper or a chopped chili pepper to the sauce for extra heat.

Note 2: If the stew becomes too thick, add more broth as needed. Lower the liquid by simmering it uncovered for a longer period of time if it's too thin.

Note 3: Stir in a dollop of plain yogurt or coconut milk at the end for a creamier texture.

Keywords: lentil and eggplant soup,hearty lentil soup,easy lentil soup with eggplant,vegan lentil and eggplant recipe