Description
A comforting and nutritious lentil and spinach soup, packed with flavors and perfect for busy weeknights.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 large garlic clove, chopped
- Kosher salt and black pepper to taste
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sumac
- 1 1/2 tsp crushed red peppers
- 2 tsp dried mint flakes
- A pinch of sugar
- 1 tbsp flour
- 6 cups low-sodium vegetable broth
- 3 cups water
- 12 ounces frozen cut leaf spinach
- 1 1/2 cups green lentils, rinsed
- Juice of 1 lime
- 2 cups chopped flat-leaf parsley
Instructions
- In a large ceramic or cast iron pot, heat 2 tbsp olive oil.
- Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Incorporate the chopped garlic, all the spices, dried mint, sugar, and flour. Cook for about 2 minutes on medium heat.
- Pour in the vegetable broth and water, raising the heat to high to bring the liquid to a boil.
- Add the frozen spinach and lentils, cooking for 5 minutes on high heat.
- Reduce the heat to medium-low, cover, and cook for 20 minutes or until the lentils are fully cooked and tender.
- Stir in the lime juice and chopped parsley.
- Remove from heat and let sit covered for 5 minutes.
- Serve hot with pita bread or your favorite rustic Italian bread.
Notes
For a creamier texture, blend a portion of the soup. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for about 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg