Moroccan Lentil Soup with Veggies Recipe - Allrecipes.com
Moroccan Lentil Soup with Veggies Recipe
  • READY IN hrs

Moroccan Lentil Soup with Veggies

Recipe by  

"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 Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  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.
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Footnotes

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

  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 24.4 g
  • 97%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 1246 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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