Mediterranean Spicy Spinach and Lentil Soup
The secret to this spicy lentil soup recipe is in the bold aromatics and warm Mediterranean spices. And don’t omit the lime juice; it will brighten the soup and pull the flavors together in the best way possible. Use a bag of frozen spinach, no need to thaw ahead of time. And forthe lentils, I recommend green, black, or small brown lentils.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- extra virgin olive oil,
- 1 large yellow onion, (finely chopped)
- 1 large garlic clove, (chopped)
- kosher salt and black pepper
- 1+1/2 tsp ground coriander
- 1+1/2 tsp ground cumin
- 1+1/2 tsp sumac
- 1+1/2 tsp crushed red peppers
- 2 tsp dried mint flakes
- a pinch sugar
- 1 tbsp flour
- 6 cup low-sodium vegetable broth
- 3 cup water, (more if needed)
- 12 oz frozen cut leaf spinach, (no need to thaw)
- 1+1/2 cup green lentils or small brown lentils,
- 1 lime, (juice of)
- 2 cup chopped flat leaf parsley
Instructions
- 1
In a large ceramic or cast iron pot, heat 2 tbsp olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly.
- 2
Now add the broth and water. Raise the heat to high and bring the liquid to a rolling boil; add the frozen spinach and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.)
- 3
Once the lentils are fully cooked, stir in the lime juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. Serve hot with pita bread or your favorite rustic Italian bread.