Smoky Vegan Eggplant and Lentil Soup Recipe

Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.

Looking for a comforting and hearty soup that warms you from the inside out? This smoky eggplant and lentil soup is just what you need. Packed with flavor and nutrients, it’s perfect for those chilly evenings when you want something satisfying without the meat.

Imagine a bowl filled with tender lentils, roasted eggplant, and a touch of smokiness that elevates the whole experience. This recipe not only pleases your taste buds but also caters to vegan diets, making it a great choice for everyone at the table.

The Perfect Eggplant and Lentil Soup

This vegan soup is a delightful blend of roasted eggplant and protein-rich lentils. It’s thick, hearty, and offers a smoky flavor that pairs beautifully with the earthy lentils. Perfect for a nutritious lunch or dinner!

Ingredients

1 medium eggplant, diced
1 cup dried lentils (green or brown), rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon smoked paprika
1 teaspoon cumin
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, for garnish

Instructions

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Toss the diced eggplant with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender.
Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté until the onion is translucent, about 5 minutes.
Add Lentils and Spices: Stir in the lentils, smoked paprika, and cumin. Cook for another minute, allowing the spices to release their flavors.
Combine Ingredients: Add the roasted eggplant, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
Season and Serve: Adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley.