Moroccan Lentil Soup with Veggies Recipe

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.