In a Saucepan
Moroccan Lentil & Vegetable Soup
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground turmeric
6 cups reduced-sodium vegetable broth
1¼ cups dried brown lentils, picked over, rinsed, and drained
1 small eggplant (about ¾ pound), unpeeled and diced
2 zucchini, diced
2 large plum tomatoes, diced
Grated zest and juice of ½ lime
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh cilantro
1 Heat oil in large nonstick saucepan over medium-high heat. Add onion, celery, carrots, and garlic; cook, stirring, until onion is golden, about 8 minutes. Add cumin and turmeric; cook, stirring, until fragrant, about 1 minute.
2 Stir broth and lentils into onion mixture and bring to boil. Reduce heat and simmer, covered, 15 minutes. Add eggplant and simmer, covered, until lentils and eggplant are tender, 15 minutes longer.
3 Add zucchini, tomatoes, lime zest, salt, and pepper to pot; simmer, covered, until zucchini is tender about 5 minutes. Remove pot from heat; stir in lime juice and cilantro.
PER SERVING (about 1½ cups): 225 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 381 mg Sod, 39 g Total Carb, 10 g Sugar, 15 g Fib, 13 g Prot, 88 mg Calc.