Moroccan Lentil Soup with Veggies

Name: Moroccan Lentil Soup with Veggies
Total time: 75
Yield: 7
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

Recipe by Sassy Moroccan from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

7 servings

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¼ 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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½ teaspoon ground ginger
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½ teaspoon dried tarragon

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½ 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

Instructions

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.