Name: Moroccan Lentil Soup with Veggies
Prep time: 15 min
Cook time: 15 min
Yield: 7
Ingredients: Olive oil - ¼ cup; Carrots, chopped - 4 large; White onion, finely chopped - 1 large; Kosher salt - 2 teaspoons; Chopped fresh parsley - 2 teaspoons; Ground black pepper - 1 teaspoon; Ground ginger - ½ teaspoon; Dried tarragon - ½ teaspoon; Cumin - ½ teaspoon; Dry lentils - 1 (16 ounce) package; Crushed tomatoes - 1 cup; Vegetable broth - 2 quarts; Spinach - 1 (10 ounce) package; Zucchini, cut into small pieces - 1 large; Salt to taste - 1 pinch; Olive oil, or to taste - 1 teaspoon

Ingredients for - Moroccan Lentil Soup with Veggies

1. Olive oil ¼ cup

2. Carrots, chopped 4 large

3. White onion, finely chopped 1 large

4. Kosher salt 2 teaspoons

5. Chopped fresh parsley 2 teaspoons

6. Ground black pepper 1 teaspoon

7. Ground ginger ½ teaspoon

8. Dried tarragon ½ teaspoon

9. Cumin ½ teaspoon

10. Dry lentils 1 (16 ounce) package

11. Crushed tomatoes 1 cup

12. Vegetable broth 2 quarts

13. Spinach 1 (10 ounce) package

14. Zucchini, cut into small pieces 1 large

15. Salt to taste 1 pinch

16. Olive oil, or to taste 1 teaspoon

How to cook deliciously - Moroccan Lentil Soup with Veggies

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.