Roasted Eggplant and Lentil Soup with Sage Butter

From Jenni Neidhart

2014 Sep/Oct

This robust soup is perfect for early fall. The sage butter adds a layer of richness and herb-y essence to round out the eggplant and lentil flavours.



  • 2 large eggplants
  • olive oil
  • sea salt
  • freshly ground pepper
  • 3 c. chicken stock
  • 3 T. olive oil
  • 1 c. diced yellow onion
  • 1 T. finely chopped garlic
  • 1 c. green lentils
  • 1 c. heavy cream
  • 1 T. lemon juice
  • fresh sage leaves for garnish

Sage Butter:

  • 1/4 c. unsalted butter, room temperature
  • 2 T. finely chopped Italian parsley
  • 1 T. finely chopped sage leaves
  • 2 t. lemon zest
  • sea salt
  • freshly ground pepper


Preheat oven to 375°F. To start the soup, cut the eggplants in half lengthwise. Score the eggplant flesh and generously brush it with olive oil and season with salt and pepper. Put the eggplant flesh-side down on a baking sheet lined with parchment paper. Roast until the flesh is very soft, about 30 to 40 minutes. Remove from the oven and reserve.

While the eggplants are cooking, warm the chicken stock in a saucepan.

Make the sage butter. Place the butter in a small bowl and, using a spoon, stir in the parsley, sage and lemon zest along with a good pinch of salt and pepper. Place the butter on a piece of plastic wrap and wrap it into a log shape. Place in the refrigerator to harden.

Put the 3 T. olive oil plus onion and garlic in a medium-sized stockpot and cook about 5 minutes until the onions are soft and translucent. Add the lentils and stir well. The lentils should be glossy – if not, stir in a bit more oil. Add the stock and bring the soup to a simmer, cook about 20 minutes until the lentils are tender.

Scoop the flesh from the eggplants and, when the lentils are cooked, add it to the soup with the cream and lemon juice. Taste and season with salt and pepper. Cook another 10 minutes over low heat, stirring to incorporate the eggplant into the soup and let the flavours become well acquainted.

Remove from the heat and cool slightly before puréeing in a blender or using a hand-held immersion blender. Purée until smooth. Serve topped with a cold pat of the sage butter and garnish with fresh sage leaves. Serves 6.