Moroccan Lentil Soup with Veggies

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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. 


  • 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


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.

User Review
5 (8 votes)

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