Mediterranean Spicy Lentil Soup

themediterraneandish.com

Ali Witvliet

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 green lentils or small brown 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.)

Directions at themediterraneandish.com

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