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Moroccan Lentil Soup with Veggies
Moroccan Lentil Soup with Veggies
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Satisfying Moroccan lentil soup with customizable veggies and herbs.
Ingredients:
  • 0.25 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
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon dried tarragon
  • 0.5 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
Instructions:
  • In a large pot over medium heat, warm 1/4 cup of olive oil. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin. Sauté until the onion turns translucent, for about 5 to 7 minutes, stirring occasionally.
  • Combine lentils and tomatoes in the pot, then pour vegetable broth over the mixture and stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 45 to 50 minutes until lentils are tender.
  • Add in the vibrant spinach and fresh zucchini, allowing them to simmer until the zucchini is tender, for approximately 7 minutes. Once ready, remove from the heat and season with salt to your liking. Just before serving, give the soup a finishing touch by drizzling 1 teaspoon of olive oil over the top. Enjoy!

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