This veggie-packed soup serves double duty: Eat 3 cups for dinner tonight, and save the remaining 2 cups for breakfast the next day. If you’d like a little heat, you can add a pinch of crushed red pepper.
How to Make It
Heat a large saucepan over medium. Add oil, and swirl to coat. Add onion, garlic, and bell pepper; cook 3 minutes. Add tomatoes and eggplant; cook, stirring often, 5 minutes. Add tomato paste; cook, stirring constantly, 1 minute. Add 2 1/2 cups water, lentils, and bay leaves. Bring mixture to a boil; cover, reduce heat to medium-low, and simmer until lentils are almost tender, about 22 minutes.
Stir in zucchini, salt, and black pepper; cook until lentils are tender and zucchini is crisp-tender, about 6 minutes. Discard bay leaves. Ladle 3 cups soup into a large bowl, and top with sliced scallion greens. (Reserve remaining 2 cups soup for tomorrow's breakfast.)
