Lentil and Eggplant Soup

This flavorful lentil and eggplant soup is delicious with crusty bread or biscuits.

PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes

6 medium plum tomatoes cut in chunks
1 medium eggplant, peeled, cut in small chunks
1 tablespoon vegetable oil
2 medium cloves garlic, chopped
1 medium sweet onion, chopped
1 cup lentils
6 cups vegetable broth or chicken broth, or a combination
2 medium potatoes, peeled, cut in chunks, about 1 to 1 1/2 cups
1 cup heavy cream
2 tablespoons lemon juice
1 to 1 1/2 teaspoons curry powder blend
Dash pepper
Salt, to taste

Line a baking sheet with foil; lightly grease or spray with olive oil spray. Arrange chopped tomatoes and eggplant on the baking sheet. Bake at 350° for 25 to 30 minutes. Remove from oven and set aside.

Meanwhile, heat 1 tablespoon of olive oil in a large saucepan. Sauté the onions and garlic for 1 minute; add broth, lentils, and potato chunks. Bring to a boil. Cover and simmer for 45 minutes, or until lentils and potatoes are tender, stirring occasionally. Stir in cream. Carefully puree the lentil mixture in small batches; return to the large saucepan. Add the roasted vegetables, lemon juice, curry powder, and pepper.

Taste and add salt, if needed. Thin with more broth or cream, if desired.