Categories: Soup

Ingredients

• 1/4 cup olive oil, plus 2 tbsp for garnish
• 4 large carrots, chopped
• 1 large white onion, finely chopped
• 2 tsp chopped fresh parsley, plus more for garnish
• 1 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1/2 tsp ground ginger
• 1/2 tsp dried tarragon
• 2 quart vegetable broth
• 16 oz. dry brown or green lentils, rinsed and picked over
• 1 cup crushed tomatoes
• 10 oz. fresh spinach
• 1 large zucchini, chopped

Directions

1. Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrots, onion, 2 tsp parsley, the black pepper, salt, cumin, ginger and tarragon. Cook, stirring, until onion is translucent, 5 to 7 minutes.

2. Stir in broth, lentils and tomatoes and bring to a boil. Reduce heat to low and simmer, covered, until lentils are tender, 45-50 minutes.

3. Stir in spinach and zucchini and simmer until zucchini is tender, about 7 minutes more. Serve in bowls, garnished with additional olive oil and parsley.

Email to a friend | Print this recipe | Back