Mediterranean Spicy Lentil Soup

themediterraneandish.com

Philo

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

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