Ingredients

  • 3 carrots, peeled and diced
  • 2 celery ribs, finely chopped
  • 3 cups chicken stock
  • 2 small eggplants, quartered
  • 4 garlic cloves, peeled
  • 1 container Yoplait Greek blended coconut yogurt
  • 1 lemon, juiced
  • 1 leek, sliced
  • 1½ cups lentils
  • 2 tablespoons olive oil, divided
  • ¼ cup parsley, chopped
  • 3 plum tomatoes, quartered
  • 2 tablespoons ras el hanout
  • 3 cups water

Ready In 50 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat oven to 450ºF. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender. Scoop the pulp out of the eggplant and discard the peel. Chop the tomatoes and garlic to form a chunky sauce.Meanwhile, heat the remaining olive oil in a large soup pot.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 2

  • Add the carrot, leek and celery and cook for 5 minutes, or until soft.
  • INGREDIENTS:
  • Length: 5 minutes

Step 3

  • Add the chicken stock, water, lentils, and ras el hanout. Cover and let simmer 30 minutes, or until lentils are tender. Stir in the eggplant, chopped tomatoes and lemon juice and cook an additional 10 minutes. Stir in parsley. Adjust seasoning to taste.
  • INGREDIENTS:
  • Length: 40 minutes

Step 4

  • Serve soup topped with a generous dallop of coconut yogurt (or just stir it right into the whole pot).
  • INGREDIENTS:
  • EQUIPMENT: