Color Me Domestic - Red Lentil Soup

It is no secret how much I love soup.  Maybe it is the time it takes to have the flavors perfectly meld together in the pot or getting to slurp out of a big bowl with crusty pieces of bread on the side or if it is because I usually am all bundled up in sweats when I'm eating soup.  I'm not sure what exactly it is but I adore soups. 
This one is particularly wonderful.  The flavors are earthy but they are also spicy, savory, and sweet.  This Mediterranean soup mixes eggplant and zucchini and red lentils with just a dash of spice.  It pairs perfectly with a spicy red wine (think Malbec or Tempranillo) and crusty french bread.

It is interesting to cook with Red Lentils.  They start out a perfect fall shade of burnt orange but once they are cooked they turn a rich golden color.  It adds another level of enjoyment during the cooking process!

Middle Eastern Vegetable and Lentil Soup (via Weight Watchers)
Ingredients
1 Tbsp olive oil   
1 large uncooked onion(s), chopped   
2 rib(s) (medium) uncooked celery, chopped   
3 clove(s) (medium) garlic clove(s), minced   
2 tsp ground cumin   
6 cup(s) vegetable broth, low-sodium   
1 1/4 cup(s) dry lentils, picked over, rinsed, and drained   
5 cup(s) eggplant(s), 1 small, diced   
2 medium uncooked zucchini, diced   
1 medium fresh tomato(es), chopped   
1/2 tsp table salt   
2 tsp lemon zest, fresh, grated   
1 Tbsp fresh lemon juice   
1/8 tsp black pepper, freshly ground, or to taste 

Process
Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, celery, and garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 7–10 minutes. Add the cumin and cook until fragrant, about 1 minute. 

Add the broth and lentils; bring to a boil. Reduce the heat and simmer, covered, about 15 minutes. Add the eggplant and return to a boil. Reduce the heat and simmer, covered, until the lentils and eggplant are tender, about 15 minutes. 

Stir in the zucchini, tomato, and salt; 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. 

Yields generous 2 cups per serving.

It is best served after it has had a chance to really sit together for a bit.  Just let it simmer for 15 or so minutes on low heat and then dish it out and enjoy!