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Moroccan Lentil Soup with Veggies

4

0 min

Moroccan Lentil Soup with Veggies

Moroccan Lentil Soup with Veggies Photo 1

Time

0 min

Serving

7 persons

Calories

390

Rating

4.00★ (88)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • olive oil: 0.25 cup
  • carrots: 4 piece (chopped)
  • white onion: 1 piece (chopped)
  • kosher salt: 2 tsp
  • fresh parsley: 2 tsp (chopped)
  • ground black pepper: 1 tsp
  • ground ginger: 0.5 tsp
  • tarragon: 0.5 tsp (dried)
  • cumin: 0.5 tsp
  • dry lentils: 1 pack (16 ounce pack)
  • tomatoes: 1 cup (crushed)
  • quarts vegetable broth: 2 piece
  • spinach: 1 pack (10 ounce pack)
  • zucchini: 1 piece (cut into small pieces)
  • pinch salt: 1 piece (to taste)
  • olive oil: 1 tsp (to taste)

Metric Conversion

Stages of cooking

Moroccan Lentil Soup with Veggies Photo 21
Moroccan Lentil Soup with Veggies Photo 32
Moroccan Lentil Soup with Veggies Photo 43
  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.
    Moroccan Lentil Soup with Veggies Photo 2
  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.
    Moroccan Lentil Soup with Veggies Photo 3
  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.
    Moroccan Lentil Soup with Veggies Photo 4

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