Description
Discover how to make a flavorful and satisfying Spicy Lentil Soup with this easy recipe. Perfect for cozy nights in – get ready to warm up with a bowl!
Ingredients
- – 80 ml extra virgin olive oil (Hojiblanca Spanish EVOO)
- – 1 large yellow onion, finely chopped
- – 1 large garlic clove, chopped
- – kosher salt and black pepper
- – 1 1/2 tsp (8 ml) ground coriander
- – 1 1/2 tsp (8 ml) ground cumin
- – 1 1/2 tsp (8 ml) sumac
- – 1 1/2 tsp (8 ml) crushed red peppers
- – 2 tsp (10 ml) dried mint flakes
- – Pinch of sugar
- – 1 tbsp (15 ml) flour
- – 1.4 liters low-sodium vegetable broth
- – 710 ml water, more if needed
- – 340 grams frozen cut leaf spinach, no need to thaw
- – 355 ml green lentils or small brown lentils, rinsed
- – 1 lime, juice of
- – 475 ml chopped flat leaf parsley
Instructions
- In a spacious ceramic or cast iron pot, warm 2 tablespoons of olive oil. Toss in the diced onions and saute until they achieve a golden hue. Introduce the garlic, spices, dried mint, sugar, and flour to the mix. Cook on medium heat for around 2 minutes, stirring frequently.
- Pour in the vegetable broth and water. Increase the heat to high until the liquid boils vigorously; then add the frozen spinach and lentils. Keep cooking on high for 5 minutes, then lower the heat to medium-low. Cover the pot and simmer for 20 minutes or until the lentils become soft. Check the liquid level midway through and add a bit of hot water if necessary.
- After the lentils are tender, mix in the lime juice and chopped parsley. Take the pot off the heat and let it rest, covered, for about 5 minutes. Serve warm with pita bread or your choice of rustic Italian bread.
