Middle Eastern Vegetable and Lentil Soup recipe
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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
Nutrition Info
- 263.7 caloriescarbohydrate: 42.1 gcholesterol: : -fat: 5.9 gfiber: 19 gprotein: 14.1 gsaturatedFat: 0.8 gservingSize: -sodium: 360.5 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Middle Eastern Vegetable and Lentil Soup
Directions
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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.
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.