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Moroccan Lentil Soup with Veggies

Moroccan Lentil Soup with Veggies

Cost $10, save $15

Source: Recommended by CookPal

  • 65 Min
  • 7 Servings
  • $10

INGREDIENTS

  • Base 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
    • 16 ounce package dry lentils
    • 🍅 1 cup crushed tomatoes
    • 2 quarts vegetable broth
    • 10 ounce package spinach
    • 🥒 1 large zucchini, cut into small pieces
    • 1 teaspoon olive oil, or to taste

STEPS

1

Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent.

2

Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender.

3

Stir in spinach and zucchini; simmer until zucchini is tender. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

NUTRIENTS

Per 1 serving

🔥

390

Calories

  • 21
    Protein
  • 56
    Carbs
  • 10
    Fats

💡 Use fresh vegetables for better flavor and nutrition.You can substitute spinach with kale or swiss chard for variety.Add a squeeze of lemon juice before serving for a fresh tangy taste.This soup freezes well for meal prep—store in airtight containers.