Middle Eastern vegetable and lentil soup
1 large, chopped
2 rib(s), medium, chopped
3 medium clove(s), minced
fat free vegetable broth
6 cup(s), low-sodium
1¼ cup(s), picked over, rinsed, and drained
5 cup(s), 1 small, diced
2 medium, diced
1 medium, chopped
2 tsp, fresh, grated
fresh lemon juice
⅛ tsp, freshly ground, or to taste
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, celery, and garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 7–10 minutes. Add the cumin and cook until fragrant, about 1 minute.
- Add the broth and lentils; bring to a boil. Reduce the heat and simmer, covered, about 15 minutes. Add the eggplant and return to a boil. Reduce the heat and simmer, covered, until the lentils and eggplant are tender, about 15 minutes.
- Stir in the zucchini, tomato, and salt; return to a boil. Reduce the heat and simmer, covered, until the zucchini is just softened but still colorful, 3–5 minutes. Stir in the lemon zest, juice, and pepper. Yields generous 2 cups per serving.