Moroccan Lentil Soup with Veggies

Moroccan Lentil Soup with Veggies
Moroccan Lentil Soup with Veggies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup olive oil

  • 4

    large carrots, chopped

  • 1

    large white onion, finely chopped

  • 2

    teaspoons kosher salt

  • 2

    teaspoons chopped fresh parsley

  • 1

    teaspoon ground black pepper

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon dried tarragon

  • 1/2

    teaspoon cumin

  • 1

    (16 ounce) package dry lentils

  • 1

    cup crushed tomatoes

  • 2

    quarts vegetable broth

  • 1

    (10 ounce) package spinach

  • 1

    large zucchini, cut into small pieces

  • 1

    pinch salt to taste

  • 1

    teaspoon olive oil, or to taste

Directions

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. 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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: