Moroccan Lentil Soup with Veggies

Name: Moroccan Lentil Soup with Veggies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 7 servings
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

Rating: 4.85 stars

66 Ratings
50 Reviews
26 Photos

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!

By Sassy Moroccan

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Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

7 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Cook's Note:

You can use chicken stock in place of vegetable stock, if you prefer.

Nutrition Facts

Per Serving:

390 calories; protein 20.7g 41% DV; carbohydrates 56.1g 18% DV; fat 10.2g 16% DV; cholesterolmg; sodium 1190.9mg 48% DV. Full Nutrition

Reviews (50)

Most helpful positive review

Cindy

05/21/2017

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 lots of fresh kale instead. My sister even tried it COLD & loved it! Nice herb flavors & good texture. Thought it would be too much but it was gone it two days!! Read More

Helpful

(8)

Most helpful critical review

Stephanie Christin

04/25/2018

I made the mistake of sub in. Chicken stock and It was a little too salty. Also my family didn't love it. Read More

66 Ratings

5 star values: 58
4 star values: 6
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cindy

05/20/2017

Helpful

(8)

Whit Adams

02/01/2017

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 smoked paprika and 1/2 tsp cinnamon. Served with falafel which paired well together. Read More

Helpful

(7)

Taylor Fisher

04/16/2016

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 alternative to a meaty soup. Read More

Helpful

(5)

molly

04/24/2017

Healthy and hearty soup, just don't use red lentils ! Only works with green lentils Read More

Helpful

(5)

Jadranka Vukovic

05/04/2016

This recipe was so easy to make and I have a 4 days worth of food...healthy food! Read More

Helpful

(3)

Bunny Lady

09/10/2015

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 and froze some so I won't be making it soon but I will definitely make it again. Read More

Helpful

(3)

shirleen

02/24/2016

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 pre cooked so I added them with the zucchini and spinach. It is very flavorful and the vegetables were not mushy. Read More

Helpful

(2)

Cherie

11/04/2016

This is REALLY great!! I made it exactly as the recipe states and it is fabulous! Read More

Helpful

(2)

JOE

01/30/2017

Excellent delicious we loved it! OK I admit that I didn't make it myself. Although I do cook my wife actually made the recipe. The soup was healthy and satisfying. Read More

Helpful

(1)

Stephanie Christin

04/25/2018

I made the mistake of sub in. Chicken stock and It was a little too salty. Also my family didn't love it. Read More

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Nutritional Information

Moroccan Lentil Soup with Veggies

Servings Per Recipe: 7
Calories: 390

% Daily Value *

protein: 41 %

carbohydrates: 18 %

exchange other carbs:

dietary fiber: 98 %

sugars:

fat: 16 %

saturated fat: 7 %

cholesterol:

vitamin a iu: 244 %

niacin equivalents: 48 %

vitamin b6: 41 %

vitamin c: 50 %

folate: 104 %

calcium: 14 %

iron: 41 %

magnesium: 48 %

potassium: 35 %

sodium: 48 %

thiamin: 44 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Moroccan Lentil Soup with Veggies

1 of 50

All Reviews

Cindy

05/20/2017

Helpful

(8)

Whit Adams

02/01/2017

Helpful

(7)

Taylor Fisher

04/16/2016

Helpful

(5)

molly

04/24/2017

Healthy and hearty soup, just don't use red lentils ! Only works with green lentils

Helpful

(5)

Jadranka Vukovic

05/04/2016

This recipe was so easy to make and I have a 4 days worth of food...healthy food!

Helpful

(3)

Bunny Lady

09/10/2015

Helpful

(3)

shirleen

02/24/2016

Helpful

(2)

Cherie

11/04/2016

This is REALLY great!! I made it exactly as the recipe states and it is fabulous!

Helpful

(2)

JOE

01/30/2017

Excellent delicious we loved it! OK I admit that I didn't make it myself. Although I do cook my wife actually made the recipe. The soup was healthy and satisfying.

Helpful

(1)

Stephanie Christin