Roasted Eggplant and Lentil Soup Recipe - (4.8/5)

Ingredients

• One 1 1/4-pound eggplant, quartered lengthwise
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 cup French green lentils (5 1/2 ounces)
• 14 large sage leaves
• 2 cups chicken stock or low-sodium broth
• 1 cup 1 percent milk
• 1 tablespoon fresh lemon juice