mediterranean-spicy-spinach-lentil-soup

🥘 Ingredients

• extra virgin olive oil 2 tbsp
• yellow onion 1
• garlic clove 1
• ground coriander 1 ½ tsp
• ground cumin 1 ½ tsp
• sumac 1 ½ tsp
• crushed red peppers 1 ½ tsp
• dried mint flakes 2 tsp
• sugar 1 pinch
• flour 1 tbsp
• low-sodium vegetable broth 6 cups
• water 3 cups
• frozen cut leaf spinach 12 oz
• green lentils 1 ½ cups
• small brown lentils 1 ½ cups
• lime 1
• flat leaf parsley 2 cups

1. 1

   In a large ceramic pot or cast iron pot , heat extra virgin olive oil . Add the yellow onion and sautee until golden brown.
2. 2

   Add the garlic clove , ground coriander , ground cumin , sumac , crushed red peppers , dried mint flakes , sugar , and flour . Cook for about 2 minutes on medium heat stirring regularly.
3. 3

   Now add the low-sodium vegetable broth and water . Raise the heat to high and bring the liquid to a rolling boil; add the frozen cut leaf spinach and the green lentils or small brown lentils .
4. 4

   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.
5. 5

   Once the lentils are fully cooked, stir in the lime and flat leaf parsley . Remove from the heat and let sit covered for 5 minutes .
6. 6

   Serve hot with pita bread or your favorite rustic Italian bread.