Color Me Domestic - Middle Eastern Soup

It is officially soup season and around here soup is a weekly ritual. The big le creuset is brought out, veggies are chopped and garlic minced. The best part is when all the ingredients have to simmer together and our small lofted one bedroom space smells wonderful.

We found this one over the weekend and it has warmed us up over these very chilly nights. We used red lentils which actually turn golden when cooked.

Middle Eastern Vegetable & Lentil Soup

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 ribs of celery, chopped

3 cloves of garlic, minced

2 tsp ground cumin

6 cups low sodium vegetable broth

1 & 1/4 cups dry lentils, rinsed and drained

5 cups eggplant, diced (1 small to medium eggplant)

2 zucchini, chopped

1 tomato, chopped

1/2 tsp salt

2 tsp grated lemon zest

1 tbsp fresh lemon juice

1/8 tsp pepper (or more to taste)

Process

Heat the oil in a non-stick dutch oven over medium high heat. Add the onion, celery and garlic and cook, stirring occasionally until the vegetables are lightly browned, about 5 to 7 minutes. Add the cumin and cook until fragrant for about 1 minute.

Add the broth and the lentils and bring to a boil. Reduce the heat and simmer, covered for about 15 minutes. Add the eggplant and return to a boil. Return to a simmer again and cook again for 15 minutes.

Stir in the zucchini, tomato and salt and return to a boil. Reduce the heat and simmer, covered, until the zucchini is just softened but still colorful, 3-5 minutes. Stir in the lemon zest, juice and pepper. 

Serve it up and enjoy.