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Turkish Lentil Soup with Roasted Eggplant and Yogurt

Posted by Peggy on November 2, 2009

Turkish Lentil Soup with Roasted Eggplant and Yogurt
Recipe: Turkish Lentil Soup with Roasted Eggplant and Yogurt


    • 3 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 5-7 cups vegetable or chicken stock
    • 1 1/3 cup red lentils, picked over and rinsed
    • 1 Asian eggplant, diced*
    • 1/4 cup plain yogurt, strained, Greek-style preferred
    • Aleppo Pepper or red pepper flakes

*I enjoy these long, thin purplish eggplants. Their flesh is sweet and skin, tender. Feel free to substitute another eggplant variety, if desired.


  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.

Active Time: 10 minutes

Simmer Time: 35 minutes

Yield: 4 servings

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