Gluten-Free Lentil Soup & Eggplant Sandwich
We have a soft spot for the classics.
This probably comes as no surprise, but we have a thing for originals. There’s a reason the classics stand the test of time—because no matter how the world changes or what people are up to, these things bring us comfort and remind us of days gone by.
When it comes to meal time, one of our all-time favorite classics is the soup and sandwich combo. It works for lunch or dinner. It’s great to eat with others and just as enjoyable alone. You can dress it up and make it gourmet, or keep it simple (we’re looking at you Grilled Cheese and Tomato Soup).
Any way you slice it, the soup and sandwich combination is a timeless meal we love. We’re excited to share our Lentil Soup & Eggplant Sandwich recipe with you as a way to treat yourself or wow your friends. It’s a classic you’ll want more of time and time again!
Chef’s Note: Though we highly recommend pairing this sandwich with our Gluten-Free Lentil Soup, it goes well with any of our delicious flavors. If lentil isn’t your thing, try it with our Chicken Gumbo. Or, order a Variety Pack and try it with several flavors until you find the combo right for you!
The Original Soupman™ Lentil Soup & Eggplant Sandwich
- Deli bread – two slices per sandwich
- Butter – 1 tbsp per two sandwiches
- Eggplant – chopped into strips
- Olive oil – 1 tbsp
- Salt – ¼ tsp
- Roma tomatoes – 2-4, roughly diced
- Sugar – 1 tsp
- Garlic – one clove, minced
- Mayonnaise – 3 tbsp
- One pack Original Soupman™ Lentil Soup
- Red pepper – to taste, add while cooking the eggplant
- Cornstarch – 1 tsp, to help thicken tomato spread
- Over medium heat, melt butter and pan fry bread slices, making sure to toast both sides (this helps create a sturdy base for the fillings). Set aside.
- In a medium pan, add olive oil and sauté the eggplant. Add salt and, if desired, red pepper. Stir occasionally to prevent sticking until cooked through.
- In a saucepan, add diced tomatoes and sugar and cook over high heat, stirring frequently. The goal is to make a spreadable paste. If you want to make the sauce a little thicker, add 1 tsp of cornstarch and continue stirring until combined.
- Add the minced garlic to the pan you cooked the eggplant in (feel free to add a few more drops of olive oil if it’s a bit dry). On low heat, brown the garlic, being careful not to burn it. One finished, stir into the mayonnaise.
- Pour one pack of Original Soupman™ Gluten-Free Lentil Soup into a medium-sized pot. Turn on medium heat, stirring occasionally until the soup is heated to your liking. Hint: If the soup starts bubbling, turn off the burner and proceed with caution—your soup will be hot, hot, hot!
- Build your sandwich. On one piece of bread, spread the garlic mayonnaise and layer on the eggplant. On the other slice, add tomato spread. Top the eggplant with some feta crumbles and add the slice of tomato bread.
- Admire your work with quiet pride and serve alongside the Lentil soup for a Vegetarian-friendly meal.
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