Mediterranean Spicy Spinach and Lentil Soup
A nutritious, flavor-packed spinach lentil soup that comes together in minutes. With earthy Mediterranean spices, lime juice and fresh parsley.
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 yellow onion large, finely chopped
- 1 garlic clove large, chopped
- Salt and pepper
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sumac
- 1 1/2 tsp crushed red pepper
- 2 tsp dried mint flakes
- Pinch of sugar
- 1 tbsp flour
- 6 cups vegetable broth
- 3 cups water more if needed
- 12 oz leaf spinach
- 1 1/2 cups brown lentils rinsed
- 1 tbsp lime juice
- 2 cups parsley chopped
Instructions
- 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.
- 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.)
- 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.
Nutrition
Calories: 212kcalCarbohydrates: 29gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 761mgPotassium: 708mgFiber: 13gSugar: 3gVitamin A: 5759IUVitamin C: 35mgCalcium: 97mgIron: 5mg
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