Page 50 - Vegan Food & Living (February 2020)

Tomato, lentil and

aubergine

This hearty soup is an ideal dish for when the
weather turns cold, giving you a comforting bowl
When lunchtime looms and you of nutritious soup as a winter warmer.

By Joy Skipper
want something healthy to Serves 4 | Prep 10 mins | Cook 40 mins |
Calories 298 (per serving)
eat, soup is the answer!
4 tbsp olive oil, plus extra 125g ( ⁄3 cup) dried
2
to serve (optional) red lentils
1 aubergine 400g tin (1¾ cups) of
(eggplant), sliced chopped tomatoes
1 onion, diced 750ml (3 cups) vegetable
stock (broth)
2 garlic cloves,

finely chopped salt and pepper
½ tsp smoked paprika chopped coriander
(cilantro) leaves, to garnish
1 tsp ground cumin
toasted ciabatta bread,
to serve
1 Heat 1 tbsp of the oil in the soup maker using the sauté
function. Add one-third of the sliced aubergine and sauté
on both sides for 1-2 minutes until softened and golden,
turning with a wooden spatula. Remove with a slotted
spoon and transfer to a plate. Repeat with the remaining
aubergine slices, in batches, using another 2 tbsp of the oil.
2 Add the remaining oil to the soup maker and sauté the
onion for 5 minutes until softened, stirring frequently. Stir
in the chopped garlic, paprika and cumin and cook for
another minute.
3 Stir in the lentils and tomatoes, then return the aubergine
slices to the soup maker. Pour in the stock and cook on the
chunky setting.
4 Serve the soup as it is, or pulse it a few times,
if your soup maker permits, to give the soup a
thicker consistency, while still retaining some of
the chunks.
5 Season the soup to taste, then pour into warm bowls.
Drizzle with a little extra olive oil, if liked, and sprinkle with
the chopped coriander. Serve with toasted ciabatta bread.
The extract on pages
50-51 is taken from
Ultimate Soup Maker
published by Hamlyn.
www.octopusbooks.
co.uk (RRP £9.99.)
This book contains 14.8g 2g 0.06g 9.9g 10.8g
non-vegan recipes. Total fat Saturates Salt Sugar Protein