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 calories
carbohydrate: 42.1 g
cholesterol: : -
fat: 5.9 g
fiber: 19 g
protein: 14.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 360.5 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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