Ingredients

• 0.25 cups olive oil
• 4 large carrots , chopped
• 1 large white onion , finely chopped
• 2 teaspoons kosher salt
• 2 teaspoons chopped fresh parsley
• 1 teaspoon ground black pepper
• 0.5 teaspoons ground ginger
• 0.5 teaspoons dried tarragon
• 0.5 teaspoons cumin
• 1 , 16 ounce
• 1 cup crushed tomatoes
• 2 quartss vegetable broth
• 1 , 10 ounce
• 1 large zucchini , cut into small pieces
• salt to taste
• 1 teaspoon olive oil , or to taste

Instructions

1. 1 Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
2. 2 Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
3. 3 Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Nutrition per serving