Moroccan Lentil Soup with Veggies

By Snook

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

Preparation

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.
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.