Slow Cooker Tomato, Lentil and Eggplant Soup

by

Octopus Publishing

POSTED Fri, May 8, 2020

Serves

4

Total Time

500 MINS

Calories

217

Whether you like your soup chunky or smooth, this satisfying recipe is for you. Thick slices of eggplant and comforting red lentils turn this slow cooker soup into a hearty dish that would work as well for dinn...

recipe-image

    INGREDIENTS


  • Eggplant icon
    Eggplant

    1 (about 300 g)sliced

  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)finely chopped

  • Vegetable stock icon
    Vegetable stock

    3 cups (about 720 g)boiling

  • Cilantro icon
    Cilantro

    as neededchopped

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Smoked paprika icon
    Smoked paprika

    ½ teaspoon (about 1.07 g)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • Red lentils icon
    Red lentils

    ½ cup (about 100.8 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    368.88 g (about 1 ½ cups)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Olive oil icon
    Olive oil

    as needed

    METHOD


  • 1. Add olive oil to a clean medium cast iron skillet
  • 2. Heat
  • 3. Add eggplant and olive oil to the medium cast iron skillet
  • 4. Fry until softened
  • 5. Transfer content of medium cast iron skillet to plate
  • 6. Add olive oil and onion to the medium cast iron skillet
  • 7. Fry until softened - 5 min
  • 8. Stir in garlic clove, smoked paprika and ground cumin to the medium cast iron skillet
  • 9. Cook - 1 min
  • 10. Stir in red lentils and canned chopped tomatoes to the medium cast iron skillet
  • 11. Add salt & pepper to the medium cast iron skillet
  • 12. Boil
  • 13. Transfer content of medium cast iron skillet to slow cooker bowl
  • 14. Stir in vegetable stock to the slow cooker bowl and cover
  • 15. Transfer content of plate to slow cooker bowl
  • 16. Cook - 8 hr, low heat
  • 17. Serve
  • 18. Garnish with cilantro
  • 19. Drizzle with olive oil

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