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Roasted Eggplant and Lentil Soup

Lauren Keating
  • 2018 minutes
  • Serves 6

INGREDIENTS

2

small eggplants, quartered

3

plum tomatoes, quartered

4

garlic cloves, peeled

2 tbsp

olive oil, divided

3

carrots, peeled and diced

1

leek, sliced

2

celery ribs, finely chopped

3 cups

chicken stock

3 cups

water

1 1/2 cups

lentils

2 tbsp

ras el hanout

1

lemon, juiced

1/4 cup

parsley, chopped

1

container Yoplait Greek blended coconut yogurt