Eggplant in soup divides people, mostly because they’ve had it added raw, which gives you a bitter, spongy mess. Roasting first solves that. At 425°F, eggplant caramelizes, loses water, and picks up a smoky depth that carries through the whole pot. Red lentils thicken everything without needing a blender. Garam masala and cumin give it warmth without heat. Crispy sage leaves on top are a small step but finish it properly.
How to Make Roasted Eggplant Lentil Soup with Crispy Sage Leaves
Roast until genuinely golden
Don’t pull the eggplant out when it looks “done.” You want the cut sides dark golden, even slightly charred at the edges. That color is flavor. Pale roasted eggplant adds texture but not much else.
Crisping the sage
Fry sage leaves in a thin layer of hot olive oil for 20-30 seconds per side until they crisp up and darken slightly. Drain on paper towel. They lose their crunch fast, so add them right before serving rather than letting them sit in the soup. 
Roasted Eggplant Lentil Soup with Crispy Sage Leaves
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan
Description
Earthy and flavorful, this roasted eggplant lentil soup is surprisingly easy to make. Perfect for a summer evening!
Ingredients
- 2 lbs (907 g) eggplants
- 2 tbsp extra-virgin olive oil
- 1/2 tsp Garam Masala
- 1/4-1/2 tsp Chili Powder
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- Sea salt and freshly ground black pepper
- 1 cups (237 ml) Red Chief lentils
- 12 sage leaves
- 2 cups (473 ml) vegetable stock
- Olive oil
Instructions
- Preheat oven to 425°F (204°C).
- Line a baking sheet with parchment paper.
- Combine spices, salt, and pepper in a small bowl; stir in olive oil.
- Cut eggplants in half and brush with olive oil spice mixture.
- Place eggplant halves on the prepared baking sheet and bake for 25-30 minutes, or until tender and tops are golden brown.
- While eggplants are baking, cook the lentils.
- Place lentils in a soup pot and cover with about 2 inches of water.
- Add 2 sage leaves and 1/2 teaspoon of salt; bring to a simmer and cook for about 20 minutes, or until tender.
- Drain the lentils, reserving a small amount of cooking water; remove sage leaves.
- Place lentils with reserved water and 1 cup of vegetable stock in a blender and puree until smooth; return to the cooking pot.
- Scrape out the soft eggplant flesh and place in a blender with 1 cup of vegetable stock; blend until smooth and stir into the cooking pot with the lentil puree.
- Bring to a simmer and check seasonings.
- In a small skillet, heat enough olive oil to fry the sage leaves; cook about 30 seconds per side, or until crisp.
- Ladle soup into bowls, garnish with fried sage leaves, and serve.
Notes
- For a richer flavor, roast the eggplant until deeply caramelized, even slightly charred.
- If you don’t have red chief lentils, brown or green lentils will work well as a substitute. Adjust cooking time as needed.
- Leftover soup can be stored in the refrigerator for up to 4 days and tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Can I use a different type of lentil for this soup?
Red Chief lentils work best because they break down quickly and create a naturally thick, creamy texture. Brown or green lentils hold their shape and will give you a chunkier soup with a longer cook time of about 25 to 30 extra minutes.
How do I know when the eggplant is fully roasted?
After 25 to 30 minutes at 425F, the cut side should be golden brown and the flesh should be completely soft when pierced with a fork. If it still feels firm, give it another 5 minutes.
What can I use instead of sage leaves?
Fresh thyme or rosemary fried briefly in olive oil will give you a similar crispy herb topping. You can also skip the frying and stir chopped fresh sage directly into the soup during the last few minutes of cooking.
