Mediterranean Spicy Spinach and Lentil Soup

• Produce

  • 1 1/2 cups Brown lentils, small
  • 1 1/2 tsp Coriander
  • 2 cups Flat-leaf parsley
  • 1 Garlic clove, large
  • 2 tsp Mint flakes, dried
  • 12 oz Spinach, frozen cut leaf
  • 1 Yellow onion, large
  • 1 Lime, Juice of

• Canned Goods

  • 6 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 tbsp Flour
  • 1 1/2 tsp Red peppers
  • 1 Salt and pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Liquids

  • 3 cups Water

• Other

  • 1½ tspsumac

Found on themediterraneandish.com

Description

Ingredients

• Olive oil
• 1 large yellow onion, finely chopped
• 1 large garlic clove, chopped
• Salt and pepper
• 1½ tsp coriander
• 1½ tsp cumin
• 1½ tspsumac
• 1½ tsp crushed red peppers
• 2 tsp dried mint flakes
• Pinch of sugar
• 1 tbsp flour
• 6 cups low-sodium vegetable broth
• 3 cups water, more if needed
• 12 oz frozen cut leaf spinach (no need to thaw)
• 1½ cups small brown lentils, rinsed
• 1 lime, juice of
• 2 cups chopped flat leaf parsley

Directions

• In a large ceramic or cast iron pot, heat 2 tbsp 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-high 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.)
• 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.