Moroccan Lentil Soup with Veggies
Ingredients
- ¼ 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
- ½ teaspoon ground ginger
- ½ teaspoon dried tarragon
- ½ 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
- salt to taste
- 1 teaspoon olive oil, or to taste
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Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original
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