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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
carrot	4		chopped	118.08	27.5904	2.6784	0.6912
white onion	1		chopped	60.0	14.01	1.65	0.15
kosher salt	2	teaspoons		-	-	-	-
parsley	2	teaspoons	chopped	0.9	0.1582	0.0743	0.0198
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
tarragon	1/2	teaspoon		0.885	0.1507	0.0683	0.0217
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
lentil	1	package		-	-	-	-
tomato	1	cup	crushed	41.4	9.18	2.16	0.36
vegetable broth	2	quarts		-	-	-	-
spinach	1	package		-	-	-	-
zucchini	1		cut	3.36	0.4976	0.4336	0.064
salt	1 to taste	pinch		-	-	-	-
olive oil	1	teaspoon		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.