Greek Lentil, Roasted Eggplant, and Tomato Soup with Goat Cheese (24 oz., for 2)


This savory Greek Lentil, Eggplant, and Tomato Soup starts with sauteed onions, celery, garlic, roasted eggplant, carrots, zucchini, bell peppers, red potatoes, and spinach, then we add lentils, crushed tomatoes, oregano, thyme, cumin, and loads of fresh parsley. Finished with crumbled goat cheese over the top (served on the side.) Serves 2. #PlantBasedEating


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