Oven: Pre-heat 450 degrees F.
1 eggplant 1-1/4 pound, unpeeled, quartered lenghwise
4 large plum tomatoes, quartered lengthwise
1 large onion, cut into 8 wedges
1/2 large green bell pepper, quartered, and seeded
4 large garlic cloves, peeled
2 T olive oil
5 c. water (or more)
1/1/4 cups dried lentils
4 teaspoons ground cumin
1/2 c. plain nonfat yogurt (for topping)
Preheat oven 450 degrees F.
Arrange the eggplant, tomatoes, onion, bell pepper and garlic on a baking sheet. Drizzle with olive oil.
Roast vegetable 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally about 20 minutes longer. Cool slightly (do not clean baking sheet).
Scoop eggplant pulp from peel into a food processor; discard peel. Add onion and garlic to processor and puree until smooth. Transfer eggplant mixture to a large saucepan.
Coarsely chop tomatoes and bell pepper into a small bowl
Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with the eggplant mixture. Add 4 cups water, lentils and cumin, bring to a boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes.
Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is to thick, about 10 minutes longer. Season with salt and pepper.
Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve
Recipe from Bon Appetite, March 1999