Moroccan Lentil Soup with Veggies recipe
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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 1 pinch salt to taste 1 teaspoon olive oil, or to taste
Nutrition Info
- 390 caloriescarbohydrate: 56.1 gcholesterol: : -fat: 10.2 gfiber: 24.4 gprotein: 20.7 gsaturatedFat: 1.3 gservingSize: -sodium: 1190.9 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Lentil Soup with Veggies
Directions
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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.