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Moroccan Lentil Soup ~ This hearty and fragrant one-pot meal is quick to make and packed with good-for-you ingredients! Perfect for easy weekday cooking or meal prep!

Moroccan Lentil Soup

This hearty and fragrant one-pot meal is quick to make and packed with good-for-you ingredients! Perfect for easy weekday cooking or meal prep!
5 from 14 votes
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Course: Dinner, Lunch
Cuisine: Moroccan, North African
Keyword: dairy free, main dishes, soup, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 285kcal
Author: Holly Gray

Ingredients

  • 3 tablespoons olive oil
  • 1 cup carrots chopped
  • 1/2 cup yellow onion chopped
  • 1 tablespoon parsley chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried tarragon
  • 2 teaspoons fresh ginger grated
  • 1 16-ounce package dried brown lentils
  • 1 cup crushed tomatoes
  • 8 cups vegetable broth
  • 2 cups spinach leaves rough chopped
  • 1 cup zucchini chopped

Instructions

  • Into a large soup pot over medium heat, add the olive oil. When the oil is hot, add carrots, onion, parsley, salt, ground black pepper, cumin, and tarragon. Cook for 4 minutes, stirring frequently until vegetables are slightly softened. Add the ginger and continue cooking for an additional 1 minute.
  • Stir in lentils, crushed tomatoes, and vegetable broth. Bring to a boil then reduce heat to low. Cover and simmer 20 minutes, or until the lentils are tender.
  • Stir in spinach and zucchini, then continue simmering for an additional 5 minutes, until zucchini is tender.
  • Adjust seasoning to taste and serve hot.

Nutrition

Calories: 285kcal | Carbohydrates: 43g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1584mg | Potassium: 795mg | Fiber: 19g | Sugar: 6g | Vitamin A: 4047IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 5mg
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