Mediterranean Spicy Spinach Lentil Soup

In the history of this young blog, this is already the fifth lentil recipe I share with you. This time, a Mediterranean spicy spinach lentil soup. Pretty much a textbook-Mediterranean-diet recipe.  And if you ever thought lentils were a tasteless legume, the flavors in this 30-minute lentil soup will surprise you in a big way!

DESCRIPTION

A nutritious, flavor-packed spinach lentil soup that comes together in minutes! With earthy Mediterranean spices, lime juice and fresh parsley! Vegan.

INGREDIENTS

Private Reserve Greek Extra Virgin Olive Oil

1 large yellow onion, finely chopped

1 large garlic clove, 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 peppers

2 tsp dried mint flakes

Pinch of sugar

1 tbsp flour

6 cups low-sodium vegetable broth

3 cups water, more if needed

12 oz frozen cut leaf spinach (no need to thaw)

1 1/2 cups small brown lentils, rinsed (or black lentils)

1 lime, juice of

2 cups chopped flat leaf parsley

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.

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