Middle Eastern Vegetable and Lentil Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Middle Eastern Vegetable and Lentil Soup

1. Olive oil - 2 tablespoons
2. Onion, chopped - 1 large
3. Celery, chopped - 2 stalks
4. Garlic, minced - 3 cloves
5. Ground cumin - 2 teaspoons
6. Vegetable broth - 4 cups
7. Water - 2 cups
8. Lentils, picked over and rinsed - 1 ¼ cups
9. Small eggplant, diced - 1
10. Zucchini, diced - 2 medium
11. Tomato, chopped - 1 medium
12. Lemon, zested and juiced - 1 medium
13. Salt and ground black pepper to taste - 1 medium

How to cook deliciously - Middle Eastern Vegetable and Lentil Soup

1. Stage

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.

2. Stage

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.