Slow Cooker Tomato, Lentil and Eggplant Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 20mins
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- Serves
- 4
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- Calories
- 232
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 Feb 21, 2022
Ingredients
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- Eggplant
- 1
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- Onion
- 1
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- Garlic clove
- 2
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- Vegetable stock
- 720 ml
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- Cilantro
- as needed
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- Olive oil
- 4 tablespoons
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- Smoked paprika
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Red lentils
- 100 g
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- Canned chopped tomatoes
- 370 g
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- Salt & pepper
- as needed
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- Olive oil
- as needed
Tools
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Stove
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Slow cooker
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Plate
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Medium cast iron skillet
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Slow cooker bowl
Step preview
- Heat olive oil in a clean medium cast iron skillet
- Add eggplant and olive oil
- Fry the aubergine slices until softened and golden
- Transfer to plate
- Add olive oil and onion to the medium cast iron skillet
- Fry until softened - 5 min
- Stir in garlic clove, smoked paprika and ground cumin
- Cook - 1 min
- Stir in red lentils and canned chopped tomatoes
- Add salt & pepper
- Bring to boil
- Transfer all vegetables to a slow cooker bowl
- Stir in vegetable stock to the slow cooker bowl and cover
- Cook - 8 hr, low heat
- Puree the soup with an immersion blender if preferred
- Garnish with cilantro
- Drizzle with olive oil