Mediterranean Spicy Spinach and Lentil Soup Recipe

Introduction

This Mediterranean Spicy Spinach and Lentil Soup is a hearty and flavorful dish perfect for cozy evenings. Packed with warming spices, tender lentils, and fresh spinach, it offers a delicious way to enjoy nutritious ingredients in one comforting bowl.

Ingredients

• 2 tablespoons 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, to taste
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sumac
• 1 1/2 teaspoons crushed red peppers
• 2 teaspoons 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 1/2 cups green lentils or small brown lentils, rinsed
• Juice of 1 lime
• 2 cups chopped flat leaf parsley

Instructions

1. Step 1: In a large ceramic or cast iron pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until golden brown.
2. Step 2: Add the garlic, ground coriander, cumin, sumac, crushed red peppers, dried mint, a pinch of sugar, and flour. Cook for about 2 minutes, stirring regularly to blend the spices and prevent sticking.
3. Step 3: Pour in the vegetable broth and water. Increase the heat to high and bring the liquid to a rolling boil.
4. Step 4: Add the frozen spinach and rinsed lentils to the boiling liquid. Cook uncovered on high heat for 5 minutes.
5. Step 5: Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes or until the lentils are tender. Check the liquid periodically and add hot water if needed to keep the soup from getting too thick.
6. Step 6: Once the lentils are cooked through, stir in the lime juice and chopped parsley. Remove the soup from heat and let it sit covered for 5 minutes to allow flavors to meld.
7. Step 7: Serve hot with pita bread or your favorite rustic Italian bread for dipping.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the lime juice and parsley.
• If you prefer a milder soup, reduce the amount of crushed red peppers or omit them entirely.
• Substitute kale or Swiss chard for the spinach if desired, adjusting cooking time until tender.
• Use red lentils for a quicker cooking time, but note they will break down more and create a thicker soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan since it uses vegetable broth and plant-based ingredients.

Do I need to thaw the frozen spinach before cooking?

No, you can add the frozen spinach directly to the boiling soup. It will thaw quickly during cooking.