Spiced Lentil Soup with Roasted Eggplant and Coconut Herb Pesto

Ingredients

• •1 cup dried red lentils, rinsed
• •1 medium eggplant, diced
• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cayenne (optional)
• •1 can (14 oz) crushed tomatoes
• •4 cups vegetable broth
• •1 cup full-fat coconut milk
• •Salt and pepper to taste
• •1 cup fresh cilantro leaves, chopped
• •1 cup fresh parsley leaves, chopped
• •1/4 cup unsweetened shredded coconut
• •2 tablespoons lemon juice
• •1/4 cup olive oil (for pesto)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread it evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

3. 3

   While the eggplant is roasting, heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil, then sauté the chopped onion until softened, about 5 minutes.

4. 4

   Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and cayenne (if using). Cook for 1-2 minutes until fragrant.

5. 5

   Add the rinsed red lentils, crushed tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.

6. 6

   While the soup is simmering, prepare the coconut herb pesto. In a food processor, combine the fresh cilantro, fresh parsley, shredded coconut, lemon juice, and 1/4 cup olive oil. Blend until smooth, scraping down the sides as needed. Add salt and pepper to taste.

7. 7

   Once the lentils are cooked, stir in the coconut milk and roasted eggplant. Simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

8. 8

   Ladle the soup into bowls and drizzle with the coconut herb pesto. Serve warm, optionally garnished with extra fresh herbs or a sprinkle of shredded coconut.