Lentil and Eggplant Lenten Soup

26

• Time for preparing

  Contents

  • • 0.0.1 40 min
    • 0.0.2 Simple dish
    • 0.0.3 57.94kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  40 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  57.94kcal

• Rating
  

  5 out of 5

• Recipe

Very fast lean soup with eggplant and red lentils. A full-fledged dish that can be cooked at home in almost half an hour. The recipe is inspired by nostalgia for Turkish cuisine. Cooking is simple and quickly. You will certainly enjoy this taste.

Let’s get started!

Ingredients

0/7 ingredients

• Red lentils – 1 tbsp.
• Water – 1.2 l.
• Eggplant – ½ kg.
• Tomatoes – 4 pcs.
• Salt-1 tsp
• Pepper-1/4 tsp
• Olive oil-6 tbsp

5 из 5 1 40 мин40 мин 57.94

Great job

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Steps

Steps taken: 0/0

1. Cut the eggplant, sprinkle with salt, wait 15 minutes, then rinse and dry with a napkin.
2. Washed lentils pour 1.2 liters of water and boil until readiness 20 min.
3. Dried eggplant, fry in oil for 10-15 minutes and put in soup.
4. Blanch the tomatoes, remove the peel and, slicing into pieces, also send to the pan. Salt the soup.
5. Low tide part of the broth, break through the soup in mashed potatoes. Adjust the desired us density using the same broth. Serving, sprinkle soup freshly ground black pepper and pour over olive oil.

Keywords:

• Eggplant
• tomatoes
• Mashed potatoes
• soup
• mashed soup
• lentils