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Middle Eastern Vegetable and Lentil Soup

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"A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors."
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1 h 10 m servings 264
Original recipe yields 6 servings


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  1. 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. 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.

Nutrition Facts

Per Serving: 264 calories; 5.9 42.1 14.1 0 361 Full nutrition

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