Middle Eastern Vegetable and Lentil Soup
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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. 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. 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