Moroccan Lentil Soup with Veggies
This delicious lentil soup with vegetables is fun and easy to make. My family and I have been trying to eat healthy, so I started adding veggies to all my soups. You can modify it in many ways — add your favorite cooking oil, as well as any greens you like. Serve with toasted rosemary bread. Yum!
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
unknown
unknown
olive oil, or to taste
1
teaspoon
 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.
  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.
  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.
