Aubergine lentil soup
A creamy lentil soup with aubergine and tomato purée, flavored with cinnamon and thyme, that brings warmth and a Mediterranean aroma into your home. The aubergine is soft-roasted, the soup puréed and finished with vegetable stock and lentils, complemented by crispy croutons and Parmesan shavings for texture.
Ingredients · Servings 2
- 1 aubergine, diced
- 1 clove of garlic, pressed
- 70 g tomato puree
- 1/4 tsp cinnamon
- 1 tsp dried thyme
- 800 ml vegetable stock
- 200 g canned lentils
- 2 slices of bread
- 1 tbsp Parmesan shavings
- pepper
- salty
- olive oil
- butter
Method · 20 min
- Sauté the garlic and aubergine in a generous amount of olive oil in a pan over medium heat until the aubergine is soft. Season with salt and pepper. Add the tomato paste, cinnamon, and thyme. Mix well, cook for a minute, and then add the stock. Bring the soup to a boil, reduce the heat slightly, and let it simmer for 15 minutes.
- Make the croutons by cutting the bread into cubes and frying them in a knob of butter in a pan over medium heat until they are nicely golden brown.
- Blend the soup until smooth, add the lentils, and heat through for 5 minutes. Season to taste with salt and pepper.
- Serve the aubergine and lentil soup with the croutons and the Parmesan shavings.
