Moroccan Lentil Soup with Veggies
A hearty and nutritious Moroccan Lentil Soup that blends warm spices and fresh vegetables for a comforting meal.
Ingredients
Main Ingredients
- 0.25 cup olive oil
- 4 large carrots, chopped
- 1 large white onion, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 0.5 teaspoon ground ginger
- 0.5 teaspoon dried tarragon
- 0.5 teaspoon cumin
- 1 package (16-ounce) dry lentils
- 1 cup crushed tomatoes
- 2 quarts vegetable broth
- 1 package (10-ounce) spinach
- 1 large zucchini, cut into small pieces
Optional Seasoning
- 1 pinch salt to taste
- 1 teaspoon olive oil, or to taste
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped carrots and finely chopped onion, sprinkling in the kosher salt and parsley. Sauté for 5 to 7 minutes until the onion is translucent.
- Incorporate the ground black pepper, ginger, dried tarragon, and cumin, cooking for a minute to let the spices bloom.
- Stir in the dry lentils and crushed tomatoes, ensuring they are well combined.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Cooking
- Let the soup cook gently for 45 to 50 minutes, or until the lentils are tender.
- Add the spinach and zucchini, and simmer for an additional 7 minutes.
- Taste the soup and adjust seasoning with additional salt if needed.
- Drizzle with olive oil before serving.
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Notes
This soup is perfect for meal prep and can be customized with leftover vegetables. Serve with warm bread or couscous.