Moroccan veggie soup
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"soup- Moroccan veggie soup"
Serves 7 | Prep Time 20 minutes PT20M | Cook Time 1 hour 5 minutes PT1H25M | SoupWhy I Love This Recipe
healthy good soup
Ingredients You'll Need
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
Directions
STEP 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. STEP 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. STEP 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.
Pairs Well With
nothing
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