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