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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