Description
A hearty and nutritious soup packed with protein-rich lentils and vibrant spinach, perfect for cozy dinners.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 large garlic clove, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 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
- 1 pinch of sugar
- 1 tablespoon flour
- 6 cups low-sodium vegetable broth
- 3 cups water
- 12 ounces frozen cut leaf spinach
- 1 1/2 cups green lentils, rinsed
- Juice of 1 lime
- 2 cups chopped flat leaf parsley
Instructions
- In a large ceramic or cast iron pot, heat olive oil.
- Add the chopped onions and sauté until golden brown, about 5 minutes.
- Add the garlic, spices, dried mint, sugar, and flour. Cook for 2 minutes.
- Add the broth and water, bring to a boil. Then, add the frozen spinach and lentils.
- Cook on high heat for 5 minutes, then reduce to medium-low, cover, and cook for 20 minutes until lentils are tender.
- Stir in lime juice and parsley, let sit covered for 5 minutes.
- Serve hot with pita or rustic Italian bread.
Notes
For a creamier soup, blend a portion before serving. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg