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–+ servings

Mediterranean Spicy Spinach and Lentil Soup

Print Recipe
Servings 6
Calories 207 kcal

Ingredients
  

  • extra virgin olive oil I used Hojiblanca Spanish EVOO
  • 1 large yellow onion finely chopped
  • 1 large garlic clove chopped
  • kosher salt and black pepper
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon sumac
  • 1 ½ teaspoon crushed red peppers
  • 2 teaspoon dried mint flakes
  • Pinch of sugar
  • 1 tablespoon flour
  • 6 cups low-sodium vegetable broth
  • 3 cups water more if needed
  • 12 ounces frozen cut leaf spinach no need to thaw
  • 1 ½ cups black lentils rinsed
  • 1 lime juice of
  • 2 cups chopped flat leaf parsley

Instructions
 

  • In a large ceramic or cast iron pot, heat 2 tablespoon 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: 207kcalCarbohydrates: 36gProtein: 16gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 67mgPotassium: 487mgFiber: 14gSugar: 3gVitamin A: 7018IUVitamin C: 50mgCalcium: 135mgIron: 7mg
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