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
- olive oil: 0.25 cup
- carrots: 4 piece (chopped)
- white onion: 1 piece (chopped)
- kosher salt: 2 tsp
- fresh parsley: 2 tsp (chopped)
- ground black pepper: 1 tsp
- ground ginger: 0.5 tsp
- tarragon: 0.5 tsp (dried)
- cumin: 0.5 tsp
- dry lentils: 1 pack (16 ounce pack)
- tomatoes: 1 cup (crushed)
- quarts vegetable broth: 2 piece
- spinach: 1 pack (10 ounce pack)
- zucchini: 1 piece (cut into small pieces)
- pinch salt: 1 piece (to taste)
- olive oil: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
