Description
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!
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
- 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
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 7