Moroccan Lentil Soup with Veggies recipe

Name: Moroccan Lentil Soup with Veggies recipe
Ingredients: ¼ cup olive oil;4 large carrots, chopped;1 large white onion, finely chopped;2 teaspoons kosher salt;2 teaspoons chopped fresh parsley;1 teaspoon ground black pepper;½ teaspoon ground ginger;½ teaspoon dried tarragon;½ teaspoon cumin;1 (16 ounce) package dry lentils;1 cup crushed tomatoes;2 quarts vegetable broth;1 (10 ounce) package spinach;1 large zucchini, cut into small pieces;1 pinch salt to taste;1 teaspoon olive oil, or to taste

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Moroccan Lentil Soup with Veggies recipe

Ingredients

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¼ cup olive oil;4 large carrots, chopped;1 large white onion, finely chopped;2 teaspoons kosher salt;2 teaspoons chopped fresh parsley;1 teaspoon ground black pepper;½ teaspoon ground ginger;½ teaspoon dried tarragon;½ teaspoon cumin;1 (16 ounce) package dry lentils;1 cup crushed tomatoes;2 quarts vegetable broth;1 (10 ounce) package spinach;1 large zucchini, cut into small pieces;1 pinch salt to taste;1 teaspoon olive oil, or to taste

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Instructions

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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.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.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.