LENTIL SOUP WITH ROASTED VEGETABLES
Categories Soup/Stew Food Processor Tomato Roast Low Fat Vegetarian Eggplant Lentil Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet. Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet).
- Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; purée until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.
- Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper.
- Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve.
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Shio Futin
[email protected]I love the combination of roasted vegetables and lentils in this soup. It's a hearty and flavorful meal that's perfect for a cold winter day. I usually serve it with a side of crusty bread.
So crafty with ZT
[email protected]This soup is a great way to warm up on a cold winter day. The roasted vegetables add a lot of flavor and the lentils make it very filling. I highly recommend this recipe.
Asher Kalisa
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This soup is a great addition to my repertoire. It's flavorful, healthy, and easy to make. I will definitely be making it again.
kathleen strickland
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love the roasted vegetables and the lentils make it so hearty. I usually serve it with a side of crusty bread.
CHASAD Ali
[email protected]I'm not a big fan of lentils, but I really enjoyed this soup. The roasted vegetables and spices made it very flavorful. I will definitely be making it again.
azeem bscs
[email protected]This soup is a great way to use up leftover vegetables. I had some roasted carrots, parsnips, and sweet potatoes, and they worked perfectly in this soup. It was delicious and healthy.
Ayaanjutt Ayaanjutt
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. I especially liked the roasted vegetables. They added a lot of flavor and texture.
Robert Aldredge
[email protected]I followed the recipe exactly and my soup turned out great! It was flavorful and hearty. I served it with a side of salad and it was a perfect meal.
Amelia Price
[email protected]This soup was a bit bland for my taste. I think I would have liked it better if I had added more spices. The roasted vegetables were delicious, though.
Tammy Hennessy
[email protected]This soup is amazing! I've made it several times and it's always a winner. I love the combination of roasted vegetables and lentils. It's so flavorful and satisfying. I highly recommend this recipe.
Adam Diaz
[email protected]I love this soup! It's so easy to make and it's always a hit with my family. The roasted vegetables add a delicious smoky flavor and the lentils make it hearty and filling. I usually serve it with a side of crusty bread.
emine patrick
[email protected]This lentil soup with roasted vegetables is a delicious and healthy meal that is perfect for a cold winter day. The roasted vegetables add a lot of flavor and texture to the soup, and the lentils are a good source of protein and fiber. I will definit