Moroccan Lentil Soup with Veggies
A warm and fulfilling Moroccan Lentil Soup with fresh vegetables and aromatic spices that offers both comfort and nutrition, perfect for chilly days and casual gatherings.
Ingredients
Base
- 0.25 cup olive oil For cooking the vegetables.
- 4 large carrots, chopped
- 1 large white onion, finely chopped
- 2 teaspoons kosher salt To enhance flavor.
- 2 teaspoons fresh parsley, chopped For garnish.
Spices
- 1 teaspoon ground black pepper
- 0.5 teaspoon ground ginger
- 0.5 teaspoon dried tarragon
- 0.5 teaspoon cumin
Main Ingredients
- 1 16-ounce package dry lentils Brown or green lentils recommended.
- 1 cup crushed tomatoes
- 2 quarts vegetable broth For cooking the soup.
- 1 10-ounce package spinach
- 1 large zucchini, cut into small pieces
Seasoning
- 1 pinch salt to taste
- 1 teaspoon olive oil, or to taste For drizzling before serving.
Instructions
Preparation
- Start by heating 0.25 cup of olive oil in a large pot over medium heat.
- Add chopped carrots and finely chopped onions along with 2 teaspoons of kosher salt and 2 teaspoons of chopped parsley.
Cooking
- Sauté the mixture for about 5 to 7 minutes or until the onions become translucent.
- Add the spices: 1 teaspoon of ground black pepper, 0.5 teaspoon of ground ginger, 0.5 teaspoon of dried tarragon, and 0.5 teaspoon of cumin.
- Stir in dry lentils and crushed tomatoes, ensuring everything is well mixed.
- Pour in 2 quarts of vegetable broth and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 45 to 50 minutes or until lentils are tender.
Finishing
- Stir in fresh spinach and the chopped zucchini cooking for an additional 7 minutes.
- Taste the soup and adjust seasoning with a pinch of salt if needed.
- Drizzle a teaspoon of olive oil over each bowl before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Consider citrus like lemon for an added freshness.