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Ingredients

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

Nutrition Info

263.7 calories carbohydrate: 42.1 g cholesterol: : - fat: 5.9 g fiber: 19 g protein: 14.1 g saturatedFat: 0.8 g servingSize: - sodium: 360.5 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

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.
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.

6 servings

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.