If you’re looking for a hearty and nutritious soup that will warm you up on a chilly day, look no further than this delicious red lentil soup with roasted eggplant and celery.
Packed with protein from the lentils and fiber from the vegetables, this soup is not only tasty but also incredibly good for you. Plus, it’s vegan and gluten-free, making it a perfect choice for anyone with dietary restrictions or preferences. Let’s dive into the recipe and learn how to make this comforting bowl of goodness.
Ingredients:
For the soup:.
– 1 cup red lentils.
– 1 large eggplant, diced.
– 3 celery stalks, diced.
– 1 onion, diced.
– 4 cloves of garlic, minced.
– 1 can of diced tomatoes.
– 4 cups vegetable broth.
– 2 tablespoons olive oil.
– 1 teaspoon cumin.
– 1 teaspoon paprika.
– Salt and black pepper to taste.
For the roasted eggplant:
– 1 large eggplant, sliced.
– 2 tablespoons olive oil.
– Salt and black pepper to taste.
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Instructions:
1. Preheat your oven to 425°F (220°C).
2. Start by preparing the roasted eggplant. Place the sliced eggplant on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper. Toss to coat the eggplant slices evenly.
Roast in the preheated oven for about 20-25 minutes until the eggplant is golden brown and tender.
3. In the meantime, rinse the red lentils under cold water and drain them.
4. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and golden brown.
5. Add the diced celery to the pot and continue cooking for a few more minutes until the celery softens slightly.
6. Stir in the cumin and paprika, coating the vegetables evenly.
7. Add the rinsed lentils and stir well to combine them with the other ingredients.
8. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the lentils are fully cooked and tender.
9. Once the lentils are cooked, add the can of diced tomatoes to the pot. Stir to incorporate the tomatoes into the soup.
10. Remove the roasted eggplant from the oven and chop it into bite-sized pieces. Add the roasted eggplant to the soup and gently stir to blend it with the other ingredients.
11. Season the soup with salt and black pepper to taste. Feel free to adjust the seasoning according to your preferences.
12. Allow the soup to simmer for an additional 10 minutes to allow the flavors to meld together.
13. Serve the red lentil soup with roasted eggplant and celery hot, garnished with some fresh herbs like parsley or cilantro, if desired.
Enjoy this comforting and nutritious soup as a main course or as a side dish. It pairs well with a slice of crusty bread or a simple green salad.
This recipe yields a generous amount of soup, so you can meal prep and store the leftovers in the refrigerator for up to 4 days. Reheat the soup gently on the stovetop or in the microwave before serving.
