Moroccan Lentil Soup with Veggies

Moroccan Lentil Soup with Veggies

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Sassy Moroccan 0

"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!"
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1 h 15 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1246 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.


  • Cook's Note:
  • You can use chicken stock in place of vegetable stock, if you prefer.


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I used more fresh ingredients. Minced ginger, fresh tarragon, diced tomatoes from my garden (peeled and seeded). I also added 2 carrots and 32 oz vegetable stock. There was a lot of leftovers a...

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