MEDITERRANEAN SPICY SPINACH LENTIL SOUP
In thè history of this young blog, this is alrèady thè fifth lèntil rècipè I sharè with you. This timè, a Mèditèrranèan spicy spinach lèntil soup. Prètty much a tèxtbook-Mèditèrranèan-dièt rècipè. And if you èvèr thought lèntils wèrè a tastèlèss lègumè, thè flavors in this 30-minutè lèntil soup will surprisè you in a big way!
INGRèDIèNTS
- Privatè Rèsèrvè Grèèk èxtra Virgin Olivè Oil
- 1 largè yèllow onion, finèly choppèd
- 1 largè garlic clovè, choppèd
- Salt and pèppèr
- 1 1/2 tsp ground coriandèr
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sumac
- 1 1/2 tsp crushèd rèd pèppèrs
- 2 tsp drièd mint flakès
- Pinch of sugar
- 1 tbsp flour
- 6 cups low-sodium vègètablè broth
- 3 cups watèr, morè if nèèdèd
- 12 oz frozèn cut lèaf spinach (no nèèd to thaw)
- 1 1/2 cups small brown lèntils, rinsèd
- 1 limè, juicè of
- 2 cups choppèd flat lèaf parslèy
INSTRUCTIONS
- In a largè cèramic or cast iron pot, hèat 2 tbsp olivè oil. Add thè choppèd onions and sautèè until goldèn brown. Add thè garlic, all thè spicès, drièd mint, sugar and flour. Cook for about 2 minutès on mèdium hèat stirring règularly.
- Now add thè broth and watèr. Raisè thè hèat to high and bring thè liquid to a rolling boil; add thè frozèn spinach and thè lèntils. Cook for 5 minutès on high hèat thèn rèducè thè hèat to mèdium-low. Covèr and cook for 20 minutès or until thè lèntils arè fully cookèd to tèndèr. (Partway through cooking, chèck thè liquid lèvèls, and if you nèèd to add a littlè bit of hot watèr.)
- Oncè thè lèntils arè fully cookèd, stir in thè limè juicè and choppèd parslèy. Rèmovè from thè hèat and lèt sit covèrèd for 5 minutès or so. Sèrvè hot with pita brèad or your favoritè rustic Italian brèad.
Recipe Adapted From:themediterraneandish.com
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