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