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Mediterranean Spicy Spinach and Lentil Soup Recipe

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★★★★★

4.7 from 57 reviews

This Mediterranean Spicy Spinach and Lentil Soup is a hearty and flavorful dish featuring tender lentils, nutrient-packed spinach, and a vibrant blend of spices including cumin, coriander, sumac, and crushed red pepper. Finished with fresh lime juice and parsley, this soup offers a delightful balance of warmth and freshness, perfect for a comforting meal served with crusty bread.

Ingredients

Scale

Base 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

Spices and Seasonings

  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sumac
  • 1 1/2 teaspoons crushed red pepper
  • 2 teaspoons dried mint flakes
  • Pinch of sugar
  • 1 tablespoon flour

Liquids & Vegetables

  • 6 cups low-sodium vegetable broth
  • 3 cups water, more if needed
  • 12 ounces frozen cut leaf spinach (no need to thaw)

Legumes & Fresh Ingredients

  • 1 1/2 cups green lentils or small brown lentils, rinsed
  • 1 lime, juice of
  • 2 cups chopped flat leaf parsley

Instructions

  1. Sauté Aromatics: In a large ceramic or cast iron pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté until they turn a golden brown.
  2. Add Garlic and Spices: Stir in the chopped garlic, ground coriander, ground cumin, sumac, crushed red pepper, dried mint flakes, a pinch of sugar, and the tablespoon of flour. Cook this mixture for about 2 minutes on medium heat, stirring regularly to blend flavors and cook the flour.
  3. Add Liquids and Lentils: Pour in the 6 cups of low-sodium vegetable broth and 3 cups of water. Increase the heat to high and bring the mixture to a rolling boil.
  4. Add Spinach and Lentils: Once boiling, add the frozen spinach (no need to thaw) and the rinsed lentils. Continue cooking on high heat for 5 minutes.
  5. Simmer: Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes or until the lentils are tender. Check the liquid level partway through the cooking time and add hot water if necessary to maintain the desired consistency.
  6. Finish with Lime and Parsley: Once the lentils are cooked, stir in the fresh lime juice and chopped flat leaf parsley. Remove the pot from heat, cover, and let the soup sit for about 5 minutes to allow flavors to meld.
  7. Serve: Serve the soup hot, paired with pita bread or your favorite rustic Italian bread for a satisfying meal.

Notes

  • You can adjust the level of spiciness by reducing or increasing the crushed red pepper.
  • If you prefer a thicker soup, reduce the amount of water or cook uncovered for a few minutes to evaporate excess liquid.
  • This soup keeps well in the refrigerator for up to 3 days and can also be frozen for up to 2 months.
  • For a gluten-free version, substitute the flour with a gluten-free alternative or omit it.
  • Rinsing lentils thoroughly removes dust and improves their digestibility.

Keywords: Mediterranean spinack soup, lentil soup, spicy spinach lentil soup, vegetarian soup, healthy Mediterranean recipes

Find it online: https://kitchenwithkai.com/mediterranean-spicy-spinach-and-lentil-soup-recipe/