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My review
Moroccan Lentil Soup with Veggies
Sassy Moroccan
"My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!"
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Ingredients
1 h 15 m servings 390 calsOriginal recipe yields 7 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- You can use chicken stock in place of vegetable stock, if you prefer.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 390 calories; 10.2 g fat; 56.1 g carbohydrates; 20.7 g protein; 0 mg cholesterol; 1191 mg sodium. Full nutrition
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
2/1/2017
I made this pretty close to the original, just left out the zucchini and switched out the spices. I used 3 tsp of Ras El Hanout and tasted half way through then added 1/2 tsp more plus 1/2 tsp ...
Most helpful critical review
4/25/2018
I made the mistake of sub in. Chicken stock and It was a little too salty. Also my family didn't love it.
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2/1/2017
I made this pretty close to the original, just left out the zucchini and switched out the spices. I used 3 tsp of Ras El Hanout and tasted half way through then added 1/2 tsp more plus 1/2 tsp ...
5/3/2016
This recipe was so easy to make and I have a 4 days worth of food...healthy food!
9/10/2015
I used more fresh ingredients. Minced ginger, fresh tarragon, diced tomatoes from my garden (peeled and seeded). I also added 2 carrots and 32 oz vegetable stock. There was a lot of leftovers a...
11/4/2016
This is REALLY great!! I made it exactly as the recipe states and it is fabulous!
4/16/2016
My husband and I LOVED this meal, and we are meat folks, so having a soup with all veggies made my husband a little skeptical. However, the flavors and how FILLING it is was so shocking! Awesome...
2/24/2016
This recipe was wonderful. I didn't have any vegetable broth so I used 3 cups of crushed tomatoes, 2 cups of chicken broth and 3 cups of water. The lentils I used were from Trader Joe's and were...
12/11/2017
I added mushrooms and used all fresh spices. Tastes great. I will be making it again for sure.
5/20/2017
Loved it and so did my sister! I used fresh grated ginger instead of powered ( keep it peeled in my freezer cause it grates so well frozen). I didn't have zucchini or spinach but substituted l...