Ingredients
60 ml olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 tsp kosher salt
2 tsp fresh parsley, chopped
1 tsp ground black pepper
0.5 tsp ground ginger
0.5 tsp dried tarragon
0.5 tsp cumin
450 g dry lentils
240 ml crushed tomatoes
2 liters vegetable broth
280 g spinach
1 large zucchini, cut into small pieces
Salt to taste
1 tsp olive oil, for drizzling
Directions
Step 1
In a large pot over medium heat, warm the olive oil. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin. Cook and stir occasionally until the onion turns translucent, about 5-7 minutes.
Step 2
Add the lentils and tomatoes. Pour in the vegetable broth and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until the lentils are tender, about 45-50 minutes.
Step 3
Stir in the spinach and zucchini, and simmer until the zucchini is tender, about 7 minutes. Remove from the heat and season with salt to taste. Before serving, drizzle with olive oil.