Ingredients
Method
1.Combine oil, onion, eggplant, tomato, capsicum and garlic in large baking dish. Bake, uncovered, in hot oven about 45 minutes or until vegetables are tender. Turn once halfway through cooking.
2.Place capsicum pieces on plate, skin-side up. Cover, stand 5 minutes. Peel capsicum, tomato and eggplant, discard skin. Chop flesh coarsely keeping each vegetable separate.
3.Blend or process eggplant with garlic and onion until pureed, combine with stock and lentils in large saucepan. Bring to a boil, reduce heat, simmer, uncovered, about 35 minutes or until lentils are tender. (Can be made a day ahead to this stage and refrigerated, covered).
4.Add capsicum and tomato, stir over heat until hot. Divide soup among serving bowls. Dollop each with sour cream, sprinkle with chives.
Brown lentils can be substituted for the puy lentils, although they do require longer cooking.
Note
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