Mediterranean Spicy Lentil Soup with Spinach

Mediterranean Spicy Lentil Soup with Spinach

• Extra Virgin Olive Oil
• 1 large yellow onion, finely chopped
• 1 large garlic clove, chopped
• Salt and pepper
• 1 ½ teaspoon ground coriander
• 1 ½ teaspoon ground cumin
• 1 ½ teaspoon smoked paprika
• 1/2 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
• 1-2 bunches fresh leaf spinach 
• 1 ½ cups green lentils or small brown lentils, rinsed
• 1 lime, juice of
• 2 cups chopped flat leaf parsley
• carrots, chopped (optl)

1. In a large ceramic or soup 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.
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.