Creamy smoky eggplant and red lentil soup with yogurt, mint, and lemon
An original, comforting soup where roasted eggplant brings a silky smoky depth, while red lentils add body without making it heavy. It is finished with yogurt, fresh mint, lemon, and toasted sesame seeds for an aromatic, delicate contrast.
Ingredients
- 700 g / 1.5 lb g medium eggplants (cut por the mitad a lo largo)
- 180 g / 1 1/4 cups g yellow onion (chopped)
- 12 g / 4 cloves g garlic (chopped)
- 120 g / 2/3 cup g dry red lentils (enjuagada)
- 900 ml / 3 3/4 cups ml vegetable broth (low sodium if preferred)
- 160 g / 2/3 cup g plain yogurt (more a poco extra for servir)
- 45 ml / 3 tbsp ml olive oil (divided)
- 3 g / 1 tsp g ground cumin
- 2 g / 3/4 tsp g smoked paprika
- 1 unidad / 1 whole unit lemon (2 tbsp de jugo)
- 10 g / 1/4 cup g fresh mint (chopped, more extra for decorar)
- 18 g / 2 tbsp g sesame seeds (tostadas)
- 6 g / 1 tsp g salt (or to taste)
- 1 g / 1/2 tsp g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the eggplants cut side up on a baking tray, brush them with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 25 to 30 minutes until the flesh is very tender and golden.
- 2
While the eggplants roast, heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook for 6 to 8 minutes until soft. Stir in the garlic, ground cumin, and smoked paprika, and cook for 1 minute until fragrant.
- 3
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, reduce the heat, and simmer for 15 minutes, until the lentils are completely tender.
- 4
Remove the eggplants from the oven and let them cool for 5 minutes. Scoop out the flesh with a spoon and add it to the pot, discarding the skins. Stir in the lemon zest, half of the lemon juice, the salt, and black pepper.
- 5
Blend the soup with an immersion blender until very smooth and creamy. If it is too thick, add a little more broth or hot water. Cook for 2 more minutes over low heat so the flavors meld.
- 6
In a small bowl, mix the plain yogurt with the chopped fresh mint and the remaining lemon juice.
- 7
Serve the soup hot with a spoonful of mint yogurt on each bowl. Finish with toasted sesame seeds, a few extra mint leaves, and a light drizzle of olive oil if desired.
Chef tips
For a deeper flavor, leave the eggplant in the oven until the edges are well browned. If you want an extra silky texture, strain the soup through a fine sieve after blending.
Substitutions
You can replace the yogurt with an unsweetened plant-based alternative for a dairy-free version. Mint can be swapped for dill or parsley, and red lentils can be replaced with split yellow lentils with a similar cooking time.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
