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

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

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.