Middle Eastern Vegetable and Lentil Soup

Try this simple recipe for a delicious, flavorful, and healthy Middle Eastern twist on lentil and vegetable soup featuring eggplant, zucchini, and tomato.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 264 Calories

Ingredients

• 2 cups water
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 2 teaspoons ground cumin
• 4 cups vegetable broth
• 1 small eggplant, diced
• 1 medium tomato, chopped
• 2 medium zucchini, diced
• lemon, zested and juiced
• 1 ¼ cups lentils, picked over and rinsed

Recipe Instructions

Step 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.

Step 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.