Lentil Soup with Roasted Vegetables
Ingredients
- 1 1- to 1 1/4-pound eggplant, unpeeled, quartered lengthwise
- 4 large plum tomatoes, quartered lengthwise
- 1 large onion, cut into 8 wedges
- 1/2 large green bell pepper, quartered, seeded
- 4 large garlic cloves, peeled
- 2 tablespoons olive oil
- 5 cups (or more) water
- 1 1/4 cups dried brown lentils
- 4 teaspoons ground cumin
- 1/2 cup plain nonfat yogurt
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