Moroccan Lentil Soup with Veggies

Name: Moroccan Lentil Soup with Veggies
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 0.25 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; 0.5 teaspoon ground ginger; 0.5 teaspoon dried tarragon; 0.5 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

4.8

(85)

70 Reviews

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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!

Recipe by Sassy Moroccan

Published on March 9, 2020

30

Prep Time:

15 mins

Cook Time:

1 hrs

Total Time:

1 hrs 15 mins

Servings:

7

Yield:

7 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

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

Nutrition Facts (per serving)

390	Calories
10g	Fat
56g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 7
Calories 390
% Daily Value *
Total Fat 10g	13%
Saturated Fat 1g	7%
Sodium 1191mg	52%
Total Carbohydrate 56g	20%
Dietary Fiber 24g	87%
Total Sugars 9g
Protein 21g
Vitamin C 30mg	149%
Calcium 141mg	11%
Iron 7mg	41%
Potassium 1238mg	26%

* 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.