Directions:
- 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.
- Per serving: calories, 234; total fat, 6 g; saturated fat, 1 g; cholesterol, 0. Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.12 Kcal (1089 kJ) | ||
| Calories from fat | 48.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 8% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 0% | |
| Sodium | 25.47mg | 1% | |
| Potassium | 994.12mg | 21% | |
| Total Carbs | 39.33g | 13% | |
| Sugars | 10.23g | 41% | |
| Dietary Fiber | 17.27g | 69% | |
| Protein | 15.15g | 30% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 8.4mg | 46% | |
| Calcium | 107.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 50.17 Kcal (210 kJ) | ||
| Calories from fat | 9.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 8% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 0% | |
| Sodium | 4.91mg | 1% | |
| Potassium | 191.76mg | 21% | |
| Total Carbs | 7.59g | 13% | |
| Sugars | 1.97g | 41% | |
| Dietary Fiber | 3.33g | 69% | |
| Protein | 2.92g | 30% | |
| Vitamin C | 6.3mg | 55% | |
| Iron | 1.6mg | 46% | |
| Calcium | 20.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Quinoa-Lentil Chili
Tomatoes, diced, Onions, diced, Bell peppers, diced and 12 more.. -
Eggplant and Lamb Stew
Butter, Lamb shoulder, Eggplants, peeled and chopped and 9 more.. -
Spiced Lentil and Roasted Vegetable Soup
Tomatoes, Onions, Red bell peppers and 10 more.. -
Chili Mac
Chopped onion, Chopped green bell pepper and 12 more.. -
Black Bean and Roasted Tomato Soup
Tomatoes , halved lengthwise and 8 more.. -
Stuffed Tomatoes
Whole tomatoes , hollowed out - insides reserved and 7 more.. -
Chili Recipe #1
Beans, shell, canned, Diced tomatoes, Firm tofu, Carrot and 8 more.. -
Vegan Cuban Black Beans
Black beans, dried, Water, Onions, chopped and 11 more.. -
Canned Basic Salsa
Jalapeno peppers, seeded, finely chopped (you decide how ... and 8 more.. -
Black Beans and Rice
Uncooked long-grain rice, Black beans, divided and 10 more.. -
Hearty Steak Soup With Noodles
Lean sirloin steaks or 1 1/2 lbs round steaks, cut into c... and 10 more.. -
Spicy Lentils With Chorizo
Olive oil, Chopped onion and 12 more.. -
Tofu Ratatouile
Eggplant , cut into cubes, Zucchini, Onion and 8 more.. -
Caponata
Eggplants, Olive oil, Tomatoes, undrained, Onions, sliced and 12 more.. -
Chicken Provencal
Eggplants, cubed and peeled and 10 more..
Also Try
-
Lentil Soup with Golden Beets and Rutabaga
Olive oil, Onion, diced, Carrots, peeled and sliced and 10 more.. -
-
-
-
-
Roasted Carrot and Tomato Soup with Basil
Nonstick vegetable oil spray, Onion, thinly sliced and 7 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
