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Lunch recipe · from the recipe book

Brown Lentil Tomato Soup with Eggplant and Basil

A hearty, earthy tomato broth thick with tender brown lentils, silky eggplant and sweet red pepper, finished with fresh basil and a salty shower of Parmesan.

Brown Lentil Tomato Soup with Eggplant and Basil

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • ½ medium300 gEggplantcut into 1/2-inch cubes
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium196 gZucchinidiced
  • 2 tbsp32 gTomato paste
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • 1 cup200 gBrown or green lentils, dryrinsed and picked over
  • 14½ oz411 gDiced tomatoes, canned
  • 3¼ cups700 gVegetable broth
  • 1½ cups350 gWater
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ tsp10 gBalsamic vinegar
  • ⅔ cup leaves15 gFresh basiltorn
  • ¼ cup grated24 gGrated Parmesan

Steps

  1. Prep first: dice the onion, red bell pepper and zucchini, cube the eggplant, mince the garlic, and rinse the lentils.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the eggplant and cook, stirring often, until browned and softened, about 7 minutes. Move the eggplant to a bowl.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion and red bell pepper and cook until soft, about 5 minutes.
  4. Stir in the garlic, tomato paste, oregano and red pepper flakes and cook for 1 minute, until the paste darkens.
  5. Add the lentils, canned tomatoes, vegetable broth and water. Bring to a boil, then cover partly and simmer for 20 minutes.
  6. Stir in the zucchini and the browned eggplant and simmer until the lentils are tender and the vegetables are soft, about 10 minutes more.
  7. Season with the salt and black pepper, then stir in the balsamic.
  8. Ladle into bowls and top each with the basil and Parmesan.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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