Lentil Soup with Ground Meat and Eggplant

Finely dice the onion, eggplant, and carrot into about 4–5 mm cubes. Mince the garlic.

Heat oil in a large pot or deep skillet. Add the ground meat and cook over high heat for 5–7 minutes, breaking up any clumps with a spatula.

Add the diced vegetables and cook for another 5–7 minutes, stirring occasionally.

Stir in the tomato paste and sauté briefly to develop the flavor.

Rinse the lentils beforehand under running water. Add them to the soup base along with the canned tomatoes in their own juice and the water. Season with salt and spices.

Bring the soup to a boil, reduce the heat to low, cover with a lid, and simmer for 20–25 minutes until the lentils are tender.

Turn off the heat and let the soup sit covered for another 15–20 minutes to meld the flavors.