Moroccan Lentil Soup with Veggies

My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 390 Calories

Ingredients

• ½ teaspoon ground ginger
• ¼ cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons chopped fresh parsley
• 4 large carrots, chopped
• 1 cup crushed tomatoes
• ½ teaspoon dried tarragon
• 1 pinch salt to taste
• 2 quarts vegetable broth
• ½ teaspoon cumin
• 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

Recipe Instructions

Step 1

Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.

Step 2

Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.

Step 3

Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.