Lentil And Roasted Eggplant Soup Recipes

Steps:

• Preheat the oven to 400°. Place the eggplant quarters on a rimmed baking sheet, skin side down. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake until the eggplant is very tender, about 30 minutes. 2. Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. Add 1/2 teaspoon of salt and 2 sage leaves and bring to a boil. Simmer over low heat until the lentils are tender, about 20 minutes. Drain the lentils in a colander and discard the sage leaves. 3. Scrape the eggplant flesh into a blender; discard the skin. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan. 4. Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally. 5. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the remaining 12 sage leaves and cook over moderate heat until crisp, about 30 seconds per side. Ladle the soup into bowls, garnish with the fried sage leaves and serve.

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
• In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
• Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
• Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
• Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
• Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Steps:

• Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
• Remove the flesh from the eggplants and roughly chop.
• In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
• Add the spice mix, tomato, eggplant, and half of the coriander and basil.
• Sweat for a few minutes to release the flavours.
• Add the lentils and potatoes cover with water.
• Bring to a simmer, and remove any scum, which rises to the surface.
• Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
• Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
• To serve, garnish with some fresh coriander and lemon juice.
• Spice mix:
• Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
• Grind mixture in a mortar and pestle or a spice grinder.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
• Roast in preheated oven until very tender and brown in spots, 45 minutes.
• Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
• Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Steps:

• On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
• Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
• Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
• Spread into 9x13 pan and top with remaining cheese.
• Bake at 425 for 30 minutes.

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.