Photo of Middle Eastern vegetable & lentil soup by WW

Middle Eastern vegetable & lentil soup

Points® value
Total Time
2 hr
15 min
1 hr 45 min
You’ll just need a Dutch oven or a large pot to make this wholesome one-pot soup. Lentils, onion, eggplant, zucchini, and tomatoes make up the bulk of this soup that gets brightened at the last minute with the addition of fresh lemon zest and juice. It’s best to add lemon zest and juice at the end because if cooked too long, the flavour can turn bitter. Lentils—one of the most ancient foods known to man—have long been a favourite staple for soups and stews throughout the Middle East. And unlike dried beans, they don’t require soaking and cook in 20 to 30 minutes.


Olive oil

1 tbsp(s)


1 large


2 stalk(s), medium, chopped


3 clove(s), large, minced

Ground cumin

2 tsp(s)

Vegetable broth

6 cup(s), fat-free, low-sodium

Dry lentils

1¼ cup(s), picked over, rinsed, and drained


5 cup(s), diced, from about 1 medium


2 medium, diced


1 medium, chopped

Table salt

½ tsp(s)

Lemon zest

2 tsp(s)

Fresh lemon juice

1 tbsp(s)

Black pepper

tsp(s), freshly ground, or to taste


  1. In a Dutch oven or heavy pot over medium-high heat, warm oil. Add onion, celery, and garlic. Cook, stirring occasionally, until vegetables are lightly browned, 7 to 10 minutes. Add cumin and cook, stirring constantly, until fragrant, about 1 minute.
  2. Add broth and lentils; bring to a boil. Reduce heat and cover pot; simmer, stirring occasionally, about 15 minutes. Add eggplant and return to a boil. Reduce heat and cover pot. Simmer until lentils and eggplant are tender, about 15 minutes.
  3. Stir in zucchini, tomato, and salt; return to a boil. Reduce heat and cover pot; simmer until zucchini is just softened but still colorful, 3 to 5 minutes. Stir in lemon zest, lemon juice, and black pepper.
  4. Serving size: 2 generous cups