Slow Cooker Tomato, Lentil and Eggplant Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    291
based on 1 ratings

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 dinner as it would for lunch. Serve with toasted ciabatta bread.

recipe updated Jul 24, 2019

Ingredients

  • Olive oil icon
    Olive oil
    59ml
  • Eggplant icon
    Eggplant
    300g
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Smoked paprika icon
    Smoked paprika
    1g
  • Ground cumin icon
    Ground cumin
    2g
  • Red lentils icon
    Red lentils
    101g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    369g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Vegetable stock icon
    Vegetable stock
    720ml
  • Cilantro icon
    Cilantro
    as needed
  • Olive oil icon
    Olive oil
    0ml

Tools

  • kCook icon Skillet pan
  • kCook icon Plate
  • kCook icon Medium cast iron skillet
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside eggplant: sliced
  2. Prep and set aside onion: chopped
  3. Prep and set aside garlic clove: finely chopped
  4. Prep and set aside vegetable stock: boiling
  5. Prep and set aside cilantro: chopped
  6. Get a clean medium cast iron skillet
  7. Add olive oil
  8. Heat
  9. Add prepared eggplant
  10. Add olive oil
  11. Fry until softened
  12. Transfer content of medium cast iron skillet to plate
  13. Get medium cast iron skillet
  14. Add olive oil
  15. Add prepared onion
  16. Fry until softened - 5 min
  17. Stir in prepared garlic clove
  18. Stir in smoked paprika
  19. Stir in ground cumin
  20. Cook - 1 min
  21. Stir in red lentils
  22. Stir in canned chopped tomatoes
  23. Add salt & pepper
  24. Boil
  25. Transfer content of medium cast iron skillet to slow cooker bowl
  26. Stir in prepared vegetable stock and cover
  27. Transfer content of plate to slow cooker bowl
  28. Cook - 8 hr, low heat
  29. Serve
  30. Garnish with prepared cilantro
  31. Drizzle with olive oil
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