Lentil and Eggplant Soup
Description
The recipe won't take much time. Red lentils cook quickly and soften well, making the soup thick and hearty. They pair perfectly with eggplants and the other vegetables in this dish. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients. Peel the potatoes, onion, garlic, and carrots, then wash them together with the other vegetables and parsley.
- 2
Step 2
Rinse the lentils until the water runs clear, cut the potato into cubes, transfer everything to a saucepan, and pour in water. After boiling, cook for about 10 minutes.
- 3
Step 3
Meanwhile, chop the onion and carrot, then sauté in vegetable oil for a few minutes.
- 4
Step 4
Cut the eggplant and tomato into small cubes, add to the pan, pour in a little water, and simmer covered for 5-7 minutes.
- 5
Step 5
Transfer the sautéed vegetables to the potatoes and lentils, and cook for another 10 minutes. Season the soup with salt and pepper to taste, and add the crushed garlic clove.
- 6
Step 6
Chop the parsley finely, add it to the soup, stir, and turn off the stove. Let the soup steep, covered, for about 10 minutes.
- 7
Step 7
Pour the ready soup into bowls and serve at the dining table.