I made this last Sunday for dinner. It was delicious. My husband said, “You can definitely make this one again.” The best part? It’s super filling!
Lentil Soup with Eggplant and Zucchini
1 TBL olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
3 garlic cloves, minced
2 tsp ground cumin
6 cups reduced-sodium vegetable broth
1/2 lb. (1 1/4 cups) brown lentils, picked over, rinsed, and drained
1 small eggplant, peeled and chopped
2 medium zucchini, chopped
1 large tomato, chopped
1/2 tsp salt
2 TBL chopped fresh flat-leaf parsley
2 tsp grated lemon zest
1 TBL lemon juice
Heat oil in large pot over medium-high heat. Add onion, bell pepper, carrot and garlic. Cook, stirring occasionally, until softened, 5 minutes. Add cumin and cook, stirring constantly, until fragrant, 30 seconds.
Add broth and lentils; bring to boil. Reduce heat to a simmer, covered 15 minutes. Add eggplant and return to boil. Reduce heat and simmer, covered, until lentils and eggplant are tender, 15 minutes longer.
Stir in zucchini, tomato, and salt; return to boil. Reduce heat and simmer, covered, until zucchini is crisp-tender, about 3 minutes. Stir in parsley and lemon zest and juice.
Delicious with a dollop of fat free sour cream or plain yogurt.
Weight Watchers PointsPlus Cookbook
PER SERVING: (2 cups) 7 points, 331 calories, 5 grams fat