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!
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Servings: 8
Calories: 285kcal
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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