Description
Bold, nourishing, and bursting with warm Mediterranean spices, this spinach and lentil soup is a one-pot wonder. A fragrant blend of cumin, sumac, and mint brings earthy lentils and vibrant spinach to life, while a splash of lime and fresh parsley brighten each spoonful. It’s hearty enough for a meal, light enough to savor any time.
Ingredients
Extra virgin olive oil (preferably Hojiblanca)
1 large yellow onion, finely chopped
1 large garlic clove, chopped
Kosher salt and black pepper, to taste
1½ tsp ground coriander
1½ tsp ground cumin
1½ tsp sumac
1½ tsp crushed red pepper flakes
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 green or small brown lentils, rinsed
Juice of 1 lime
2 cups chopped flat-leaf parsley
Instructions
In a large pot, heat a generous drizzle of olive oil over medium heat. Sauté onion and garlic with a pinch of salt and pepper until soft and golden.
Stir in coriander, cumin, sumac, red pepper, mint, and sugar. Cook for 1–2 minutes until fragrant.
Sprinkle in flour and stir to coat the onions, cooking for another minute.
Pour in broth and water. Add lentils and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes until lentils are just tender.
Add spinach and continue simmering for 10 minutes.
Stir in lime juice and chopped parsley. Adjust seasoning to taste and serve hot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 290/serving
- Fat: 8g/serving
- Carbohydrates: 36g/serving
- Fiber: 12g/serving
- Protein: 14g/serving