Moroccan Lentil Soup with Veggies
Description
This Moroccan-style lentil soup with vegetables is perfect when you want a hearty, tasty meal, and it's easy to customize with other herbs and greens.
Ingredients
•
1/4 cup olive oil
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4 large carrots, chopped
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1 large white onion, finely chopped
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2 teaspoons kosher salt
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2 teaspoons chopped fresh parsley
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1 teaspoon ground black pepper
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1/2 teaspoon ground ginger
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1/2 teaspoon dried tarragon
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1/2 teaspoon cumin
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1 (16 ounce) package dry lentils
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1 cup crushed tomatoes
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2 quarts vegetable broth
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1 (10 ounce) package spinach
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1 large zucchini, cut into small pieces
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1 pinch salt to taste
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1 teaspoon olive oil, or to taste
Directions
1
Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
2
Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
3
Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.