Description
Easy, delicious, rich soup with lentils. The eggplant gives it a pleasant mushroom taste.
Ingredients
-
Lentils
80 g
-
Eggplant
200 g
-
Onion
1 piece
-
Tomato
100 g
-
Garlic
-
Vegetable oil
-
Salt
Cooking
The lentils boil until soft
Eggplant peel, cut into thin slices and dip in the soup
Sauté in oil the peeled and chopped tomatoes together with the onion. Put into the soup and cook it over low heat for another 15 min.
Ready soup season with crushed garlic
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.