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
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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.
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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.
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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.