Lentil Soup with Eggplant
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g lentils, small black ones, e.. Belua
- 100 g onion (s)
- 600 g auberine (s)
- 3 cloves garlic
- 200 g tomato (s), peeled and pitted
- 2 tablespoon oil, e.g. olive oil
- 500 ml vegetable stock
- salt
- Cayenne pepper
- cinnamon
- cumin
- 1 tablespoon lemon juice
- 6 tablespoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil with 300 ml water and cover and cook over a mild heat for about 30-40 minutes.
- In the meantime, finely dice the onions, cut the aubergines and tomatoes into 1 cm thick cubes and fry them in several portions in a non-stick pan in olive oil, then press the garlic over them. Add the vegetables to the lentils, pour the vegetable stock over them, season with salt, cayenne pepper, a little cinnamon and cumin and cook for another 5 minutes. Add the diced tomatoes, heat, stir in the lemon juice, add the parsley and season to taste again.
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