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Spiced Lentil Soup With Tomatoes and Eggplant

Spiced Lentil Soup With Tomatoes and Eggplant
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WebMD Recipe from

Prep: 8-12 hours | Cook: 1 hour | Total Time: 9-13 hours
  • 2 cups
    green lentils, picked over and rinsed well
  • 2 tablespoons
    apple cider vinegar
  • 3 pounds
    heirloom tomatoes, halved and seeded
  • 1 pound
    eggplant, any variety, peeled and cubed
  • 2 tablespoons
    unrefined extra-virgin olive oil, plus extra to serve
  • 2 tablespoons
    clarified butter/ghee
  • 1 medium
    yellow onion, peeled and sliced thin
  • 3 ribs
    celery, sliced thin
  • 1 teaspoon
    powdered mustard
  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    ground coriander
  • bay leaves
  • 2 quarts
    roast chicken stock or filtered water
  • 1 bunch
    kale, trimmed and coarsely chopped
  1. Pour lentils into a large mixing bowl and cover with hot water by two inches. Stir in vinegar, cover with a kitchen towel, and allow the lentils to soak for eight to twelve hours. After they’ve soaked for eight to twelve hours, drain off the water and rinse them well.
  2. Preheat the oven to 425°F. Arrange tomatoes and eggplant on a baking sheet, drizzle with olive oil and roast for about thirty minutes or until the tomatoes begin to caramelize.
  3. Melt ghee in a heavy-bottomed stock pot and stir in onion. Fry the onion in ghee until it softens and becomes translucent, six to eight minutes, then stir in mustard, cumin and coriander.
  4. Pour chicken stock into the pot over the onions and stir in soaked lentils. Cover and simmer until the lentils are tender, about twenty minutes. Once the lentils are tender, stir in roasted tomatoes and eggplant and continue simmering, covered, for a further twenty to twenty-five minutes.
  5. After twenty to twenty-five minutes, turn off the heat, stir in the kale and cover. Allow the kale to wilt under in the ambient heat of the soup. Season the soup to taste with unrefined sea salt, coarsely ground black pepper, and additional olive oil.
Nutritional Information

Makes: 14 servings
  • Calories202
  • Carbohydrates23.3 g
  • Cholesterol19 mg
  • Fat7.1 g
    • Saturated fat2.2 g
  • Sodium49 mg
  • Protein12 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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