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Lentil and eggplant soup

Lentil and Eggplant soup
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


1 tablespoon olive oil.

1 cup chopped onion.

1/2 cup sliced carrot.

1/2 cup chopped celery.

3 aubergine diced and peeled.

3 cups chopped green Capsicum.

3 garlic cloves, chopped.

6 cups broth ( vegetable or chicken).

1 1/2 cups lentils ( brown or yellow).

1 1/2 cups chopped tomatoes.

1/4 teaspoon ground cinnamon.

1/4 teaspoon ground spices.

1/4 teaspoon hot cayenne pepper.

1 tablespoon paprika.

Salt and pepper.

3 tablespoons parsley, chopped.

1 tablespoon mint, chopped.


Heat olive oil by saucepan over medium heat. Add onion, garlic, celery, carrot, green capsicum, and aubergine. Stir the mixture until it losses part of its water.

Pour broth then add lentils, tomatoes, and spices and simmer for 45 minutes or until it be mature.

Put soup over the serving dish and adorn with parsley, mint, and roasted bread.

By AleppoFood team

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