Summery Lentil Soup
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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 2 1/2 cups 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, and black 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. (Reserve remaining 2 cups soup for tomorrow's breakfast.)