• 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


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.Spinach-and-Lentil-Soup-Recipe-2

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.)Spinach-and-Lentil-Soup-Recipe-3
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.

Source: www.themediterraneandish.com