Halal Eggplant and Lentil Soup (Warming Winter)

• 1 large eggplant, cubed
• ¾ cup green or brown lentils, rinsed
• 1 onion, 3 garlic cloves, 2 carrots
• 1 (14 oz) can diced tomatoes
• 5 cups vegetable broth
• 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, salt, pepper
• Lemon wedges and parsley

1. 1Sauté onion, carrot, and garlic. Add eggplant and spices; cook 5 minutes.
2. 2Stir in tomatoes, lentils, and broth. Bring to boil then simmer 25-30 minutes until lentils and eggplant are tender.
3. 3Partially blend for thickness. Serve with lemon and parsley.

Nutrition values are estimates.