Moroccan Lentil Soup with Veggies

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

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. 

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

Prep 15 m Cook 1 h Ready In 1 h 15 m

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.

Cook’s Note: You can use chicken stock in place of vegetable stock, if you prefer.

Nutrition Facts

Per Serving: 390 calories; 10.2 g fat; 56.1 g carbohydrates; 20.7 g protein; 0 mg cholesterol; 1191 mg sodium.

Sending
User Review
5 (8 votes)

Leave a Reply

Select Language