Recipes / lentil

Mediterranean Spicy Lentil Soup with Spinach

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.
Charity Godwin
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