Name: Middle Eastern Vegetable and Lentil Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 large; Celery, chopped - 2 stalks; Garlic, minced - 3 cloves; Ground cumin - 2 teaspoons; Vegetable broth - 4 cups; Water - 2 cups; Lentils, picked over and rinsed - 1 ¼ cups; Small eggplant, diced - 1; Zucchini, diced - 2 medium; Tomato, chopped - 1 medium; Lemon, zested and juiced - 1 medium; Salt and ground black pepper to taste - 1 medium

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.