Lentils TM Mistral wash, pour a glass of cold water, bring to a boil. Drain the water. Pour the lentils or vegetable broth (you can just filtered water) - 1l

Bring to boil, add peeled and diced potato and tomato, add 1 tbsp ground cumin

Eggplant clean, cut into cubes, sprinkle with salt. Leave for 10 minutes. At this time, chop the peppers into strips, onion and garlic cubes. Rinse the eggplant, squeeze, add to the vegetables. To fold into shape, pour oil. Put in the oven. Bake vegetables in the oven at 200 g for 20-30 minutes, until light brown and tender.

Add to the finished lentils roasted vegetables. Season to taste with salt and pepper. Bring to boil and immediately turn off the soup.

Serve with yogurt or lemon. Bon appétit!