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Roasted Eggplant With Lentil Soup
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Course
Cooking, Food, Food Prep Tip, Food/Entertainment, Foods, LCHF, Lifestyle, Posts, Recipe
Ingredients
For Roasting The Eggplant
1
Medium Eggplant
rinsed, peeled, cut into circles
4
Tbsp
Olive Oil
Salt and Pepper to Taste
Tools Needed
Foil Lined Baking Tray
Pastry Brush
Small Bowl
Foil
Knife
Peeler
Soup Veggie Ingredients
1
Tbsp
Olive Oil
Butter 2 Tbsp
A Medium Onion
Peeled and Chopped
Mediterranean Sea Salt to taste
Fresh Milled Pepper to taste
1/2
C
each of Celery
peeled, deveined, and chopped and Carrots (chopped)
3
Tbsp
of Chopped or Minced Garlic
fresh chopped garlic is more intense in flavor it will take less
1 12
oz
Can of Tomato Sauce
1
Can of Veggie Broth
5
Tsp
of Pecorino Romano
LENTILS
1/2
Bag of Lentils
2
Qt
Pot of Water
Instructions
METHOD
For Lentils
Add lentils to Water --- Fill water to rim of a 2 Qt Pot and simmer 1 to 1 1/2 hours.
Once you have the lentil prep under control, you will then focus on the veggies.
Eggplant Preparation
Place your foil-lined tray in your working space.
Next, place each circle cut of eggplant in rows on the tray. You can stack them tight.
Brush each with olive oil via pastry brush.
Dust with salt and pepper to taste, keeping it light.
Place under broiler, on low, turning over once browned and repeating the process until both sides are evenly cooked.
Once all are cooked, and turned, remove from heat, set the tray aside and allow to cool for about 15 minutes.
Then, cut each circle into bite-size pieces and return to the broiling tray.
Soup Veggie Preparation
In a Dutch Oven, add 2 Tablespoons of butter and 2 Tablespoon of Olive Oil.
Immediately add-in, onion, celery, chopped carrots, and garlic.
Sweat them, on medium-low heat, by replacing the lid and allowing them to capture the steam.
This sweats the veggies on down to softness is a perfect way.
Now, take the bite-sized pieces of eggplant and add them to the mix.
Stir, and cook together for about 5 minutes, covered.
Next, add the tomato sauce.
Add Veggie broth to the softened blend of veggies and then add lentils.
Simmer for about 15 minutes more on med-lo heat and finish with Pecorino Romano cheese.