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Moroccan Lentil Soup with Veggies

Sassy Moroccan

"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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Ingredients

1 h 15 m servings 390 cals
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1191 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • 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.

Footnotes

  • Cook's Note:
  • You can use chicken stock in place of vegetable stock, if you prefer.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 16
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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...

I made this pretty close to the original, just left out the zucchini and switched out the spices. I used 3 tsp of Ras El Hanout and tasted half way through then added 1/2 tsp more plus 1/2 tsp ...

This is REALLY great!! I made it exactly as the recipe states and it is fabulous!

This recipe was so easy to make and I have a 4 days worth of food...healthy food!

My husband and I LOVED this meal, and we are meat folks, so having a soup with all veggies made my husband a little skeptical. However, the flavors and how FILLING it is was so shocking! Awesome...

This recipe was wonderful. I didn't have any vegetable broth so I used 3 cups of crushed tomatoes, 2 cups of chicken broth and 3 cups of water. The lentils I used were from Trader Joe's and were...

Loved it and so did my sister! I used fresh grated ginger instead of powered ( keep it peeled in my freezer cause it grates so well frozen). I didn't have zucchini or spinach but substituted l...

Healthy and hearty soup, just don't use red lentils ! Only works with green lentils

To me, this came out more like a stew than a soup. Regardless, its flavor was marvelous, and I'll be making it again!