Eggplant and Lentil Soup

Serves 4
Time 40 minutes


1 large eggplant, peeled and diced 

3 large tomatoes, quartered

4 garlic cloves, roughly chopped 

2 tbsp extra virgin olive oil

3 carrots, peeled and diced

1 leek, sliced

2 celery ribs, finely chopped

3 cups chicken stock

3 cups water

1½ cups red lentils, washed well 

2 tbsp ras el hanout spice mix

1 x 400g can diced tomatoes 

1 lemon, juiced

1 bunch parsley, chopped

Greek yoghurt, to serve 


Heat the olive oil in a large soup pot. Add the carrot, leek and celery with the ras el hanout and cook for 5 minutes, or until soft. Add the garlic and stir through to coat in spices. 

Add the chicken stock, lentils, eggplants and tomatoes. 

Cover and let simmer 30 minutes, or until lentils are tender. 

Stir in parsley. Adjust seasoning to taste.

Serve soup topped with a generous dollop of Greek yoghurt (or just stir it right into the whole pot).