A Mediterranean-inspired lentil soup with spinach, onion, garlic, coriander, cumin, sumac, mint, and crushed red pepper. Black lentils simmer in vegetable broth before the soup is brightened with lime juice and fresh parsley.
extra virgin olive oilI used Hojiblanca Spanish EVOO
1large yellow onionfinely chopped
1large garlic clovechopped
kosher salt and black pepper
1 ½teaspoonground coriander
1 ½teaspoonground cumin
1 ½teaspoonsumac
1 ½teaspooncrushed red peppers
2teaspoondried mint flakes
Pinchof sugar
1tablespoonflour
6cupslow-sodium vegetable broth
3cupswatermore if needed
12ouncesfrozen cut leaf spinachno need to thaw
1 ½cupsblack lentilsrinsed
1limejuice of
2cupschopped 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.