Middle Eastern vegetable & lentil soup
1 large, chopped
2 rib(s), medium, chopped
3 medium clove(s), minced
6 cup(s), fat-free, low-sodium
1¼ cup(s), picked over, rinsed, and drained
5 cup(s), diced, from about 1 medium
2 medium, diced
1 medium, chopped
Fresh lemon juice
⅛ tsp, freshly ground, or to taste
- 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.
- 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.
- 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.
- Serving size: 2 generous cups