Moroccan Lentil Soup with Veggies

Moroccan Lentil Soup with Veggies

This Moroccan-style lentil soup with vegetables is perfect when you want a hearty, tasty meal, and it's easy to customize with other herbs and greens.

Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
390 Calories

Recipe Instructions

Step 1
Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
Step 2
Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
Step 3
Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Ingredients

  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chopped fresh parsley
  • 4 large carrots, chopped
  • 1 cup crushed tomatoes
  • 1 pinch salt to taste
  • 2 quarts vegetable broth
  • 1 teaspoon olive oil, or to taste
  • 1 (10 ounce) package spinach
  • 1 (16 ounce) package dry lentils
  • 1 large white onion, finely chopped
  • 1 large zucchini, cut into small pieces
  • 0.25 cup olive oil
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon cumin
  • 0.5 teaspoon dried tarragon

Categories

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