Bring the flavors of the French countryside home with this vegetable-filled lentil soup.

Ingredients

• 5 tablespoons extra-virgin olive oil, divided, plus more as needed and for garnish
• 1 eggplant (unpeeled), cut into 1/2-inch cubes (about 6 cups)
• 2 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups)
• 1 large yellow onion, chopped (about 2 cups)
• 2 tablespoons minced garlic (about 6 garlic cloves)
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 8 cups lower-sodium vegetable broth
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup uncooked french green lentils, rinsed
• 1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped
• 1 tablespoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 cup loosely packed fresh basil leaves, plus more for garnish
• 1 tablespoon balsamic vinegar

Directions

1. Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant; cook, stirring occasionally, until starting to soften, about 5 minutes, adding additional oil, 1 tablespoon at a time, if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onion and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring constantly, until fragrant, about 30 seconds.
2. Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, salt, and black pepper; bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat.
3. Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.