Instructions

1. Preheat oven to 400˚.
2. Heat 2 tablespoons olive oil in a medium- sized heavy-bottom pot. Add onions and sauté until lightly browned, about 6-8 minutes. Add lentils to the pan, stir, then add 5 cups stock. Let come to a boil then reduce heat to simmer, about 30 minutes, stirring occasionally. If soup becomes too thick, add additional stock to desired consistency.
3. While soup is simmering, toss diced eggplant with remaining tablespoon of olive oil. On a foil-lined baking sheet, layer and roast eggplant 5-8 minutes or until tender.
4. When soup is a homogenous, yellow purée, stir in yogurt and reheat. Season to taste with kosher salt and Aleppo pepper or pepper flakes.
5. Garnish individual bowls with a dollop of yogurt, diced eggplant and serve.