Middle Eastern Vegetable and Lentil Soup

Middle Eastern Vegetable and Lentil Soup

by Enrique Garrett 2 years ago
0 (0)
40 minutes
263.7 kcal
42.1 g carbs
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Description

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 4 cups vegetable broth
  • 2 cups water
  • 1 ¼ cups lentils, picked over and rinsed
  • 1 small eggplant, diced
  • 2 medium zucchini, diced
  • 1 medium tomato, chopped
  • lemon, zested and juiced
  • salt and ground black pepper to taste
Directions
  1. 1. Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
  2. 2. Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.
Nutrition Facts
serving: 6 servings
calories: 263.7 kcal
carbohydrates: 42.1 g
protein: 14.1 g
saturated fat: 0.8 g
sodium: 360.5 mg
fiber: 19 g
sugar: 7.9 g