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Moroccan Lentil and Vegetable Soup

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
85 min
SERVINGS
7 servings
Moroccan Lentil and Vegetable Soup
Ingredients
  • 1/4 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
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried tarragon
  • 1/2 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
Instructions
1
Preheat your cooking vessel by heating 1/4 cup of olive oil over a medium heat setting. Introduce the vegetables, including carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin, into the pot. Cook while stirring occasionally until the onion becomes transparent, which typically takes between 5 to 7 minutes.
2
Next, incorporate lentils and tomatoes into the mixture. Pour vegetable broth over all the ingredients to create a harmonious blend. Allow the pot to reach its boiling point, then decrease the heat to low and cover it with a lid. Let the soup simmer until the lentils are tender, which usually takes 45 to 50 minutes.
3
At this stage, add spinach and zucchini to the pot. Continue to simmer until the zucchini is tender, approximately 7 minutes later.
4
Finally, remove the pot from the heat source and season to taste with salt. To complete the dish, drizzle 1 teaspoon of olive oil over the soup before serving.