Summery Lentil Soup
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 5 C 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, black pepper, and crushed red 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.
For leftovers: Reduce liquid. Add silken tofu, scallions, cumin , paprika, turmeric, and parsley for a tofu scramble.