Middle Eastern vegetable & lentil soup
2
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
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 flavor can turn bitter. Lentils—one of the most ancient foods known to man—have long been a favorite 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.
Ingredients
Olive oil
1 Tbsp
Onion
1 large, chopped
Celery
2 rib(s), medium, chopped
Garlic
3 clove(s), minced
Ground cumin
2 tsp
Vegetable broth
6 cup(s), fat-free, low-sodium
Dried lentils
1¼ cup(s), picked over, rinsed, and drained
Eggplant
5 cup(s), cubed, diced, from about 1 medium
Uncooked zucchini
2 medium, diced
Tomato
1 medium, chopped
Table salt
½ tsp
Lemon zest
2 tsp
Fresh lemon juice
1 Tbsp
Black pepper
⅛ tsp, freshly ground, or to taste
Instructions
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
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