Lentil Soup with Roasted Vegetables

Lentil Soup with Roasted Vegetables
Photo by Karl Petzke

Ingredients

  • 1 1- to 1 1/4-pound eggplant
  • ½ cup plain nonfat yogurt
  • 2 tablespoons olive oil
  • 4 large garlic cloves
  • ½ large green bell pepper
  • 4 teaspoons ground cumin
  • 1 large onion
  • + 3 more ingredients
    • 4 large plum tomatoes
    • 1 ¼ cups dried brown lentils
    • 5 cups water

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 eg...

View full recipe at Epicurious

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