Middle Eastern vegetable & lentil soup
2 Points, Middle Eastern, Soup, Weight Watchers
Ingredients
1 Tbsp olive oil
1 large onion, chopped
2 ribs celery, chopped
3 medium garlic cloves, minced
2 tsp ground cumin
6 cups fat-free, low-sodium vegetable broth
1 1/4 cup lentils, picked over, rinsed, and drained
5 cups eggplant, diced
2 medium zucchini, diced
1 medium tomatoes, chopped
1/2 tsp table salt
2 tsp lemon zest
1 Tbsp fresh lemon juice
1/8 tsp black pepper
Directions
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.
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.
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.
Nutrition
2 smart points