Roasted eggplant-and-lentil soup from Food & Wine Annual Cookbook 2009: An Entire Year of Recipes by Food & Wine Magazine

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Notes about this recipe

  • wkhull on July 30, 2020

    I gave this recipe a four star rating: Five stars for health. Three stars for taste since it came out bland. I used 2% milk instead of 1%. I think cooking the lentils in chicken stock and adding some sauteed cumin and garlic would go along way to giving this more depth. It did taste much better reheated the next day. If you love eggplant and lentils you should make this recipe.

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