Slow Cooker Tomato, Lentil and Eggplant Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    217
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 Oct 8, 2019

Ingredients

  • Eggplant icon
    Eggplant
    1 (300g)
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Vegetable stock icon
    Vegetable stock
    3 cups (720ml)
  • Cilantro icon
    Cilantro
    as needed
  • Olive oil icon
    Olive oil
    4 tbsp (59ml)
  • Smoked paprika icon
    Smoked paprika
    about ½ teaspoon (1g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Red lentils icon
    Red lentils
    about ½ cup (101g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    13 ounces (about 1½ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    as needed

Tools

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

Step preview

  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 the medium cast iron skillet
  9. Cook - 1 min
  10. Stir in red lentils and canned chopped tomatoes 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 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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