Lentil And Roasted Eggplant Soup

• 4 large eggplants
• 25 ml olive oil
• 1 onion, finely diced
• 4 garlic cloves, crushed
• 1 teaspoon mixed spice
• 3 roma tomatoes, cut into large dices
• 1/4 bunch fresh basil, picked (remove leaves from the stems)
• 1/4 bunch fresh coriander, picked and washed
• 500 g lentils, washed and rinsed
• 1 large potato, peeled and cut into small dices
• 1 lemon
• 1 1/2 liters water
• pepper, to taste
• Spice mix
• 1 cardamom pod
• 1 clove
• 1 star anise
• 1/2 teaspoon coriander seed
• 1/2 teaspoon cumin seed

1. Prick the skin of the eggplants, and roast in an oven at 180u0b0C until soft.
2. Remove the flesh from the eggplants and roughly chop.
3. In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
4. Add the spice mix, tomato, eggplant, and half of the coriander and basil.
5. Sweat for a few minutes to release the flavours.
6. Add the lentils and potatoes cover with water.
7. Bring to a simmer, and remove any scum, which rises to the surface.
8. Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
9. Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
10. To serve, garnish with some fresh coriander and lemon juice.
11. Spice mix:
12. Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
13. Grind mixture in a mortar and pestle or a spice grinder.

eggplants, olive oil, onion, garlic, mixed spice, roma tomatoes, fresh basil, fresh coriander, lentils, potato, lemon, water, pepper, spice mix, cardamom, clove, anise, coriander seed, cumin

Taken from www.food.com/recipe/lentil-and-roasted-eggplant-soup-223931 (may not work)