Name: Mediterranean Spicy Spinach and Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: Private Reserve Greek Extra Virgin Olive Oil; 1 large yellow onion, finely chopped; 1 large garlic clove, chopped; Salt and pepper; 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 1/2 tsp sumac; 1 1/2 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); 1 1/2 cups small brown lentils, rinsed; 1 lime, juice of; 2 cups chopped flat leaf parsley

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In the history of this young blog, this is already the fifth lentil recipe I share with you. This time, a Mediterranean spicy spinach lentil soup. Pretty much a textbook-Mediterranean-diet recipe. And if you ever thought lentils were a tasteless legume, the flavors in this 30-minute lentil soup will surprise you in a big way!

It is no secret to those who follow this blog that, of the legume family, I highly favor lentils. In fact, dried lentils are a year-round item in my Mediterranean pantry.

If you’ve tried plain steamed lentils, you probably noticed their neutral taste. But pay closer attention, and you will recognize a subtle sweetness underneath. Because of that I feel that lentils provide full permission to play with flavoring.

In this lentil recipe, I start with onions and garlic cooked in our Private Reserve Greek extra virgin olive oil. Adding in earthy Mediterranean spices like cumin, coriander and sumac. A pinch of sugar brings the sweetness out. Crushed red pepper flakes for a spicy kick. And a splash of lime juice for a pick-me-up sour finish!

This Mediterranean spicy spinach lentil soup is a flavorful and hearty one-pot dinner! You don’t need to add a thing but your favorite pita or freshly-baked rustic Italian bread. Because lentils pack lots of protein and fiber, they make a great substitute for meat. But if you absolutely need your meat fix, this lentil soup recipe pairs well with a quick side of your favorite sausage (I prefer spicy).

One last word, this lentil soup is even better the next day!

Here is the step-by-step for today’s Spicy Spinach Lentil Soup

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. 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.)

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.

Mediterranean Spicy Spinach and Lentil Soup

★★★★★

5 from 34 reviews

Author: The Mediterranean Dish
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 minutes
Yield: 4-6 1x

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Description

A nutritious, flavor-packed spinach lentil soup that comes together in minutes! With earthy Mediterranean spices, lime juice and fresh parsley! Vegan.

Scale

Ingredients

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, finely chopped
1 large garlic clove, chopped
Salt and pepper
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp sumac
1 1/2 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)
1 1/2 cups small brown lentils, rinsed
1 lime, juice of
2 cups chopped flat leaf parsley

Instructions

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 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. 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.)
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.

Notes

This recipe uses small brown lentils, if you choose larger lentils, your cooking time may be longer. If you like, you can soak the lentils in cold water for 20 minutes before cooking to speed things up.
Recommended for this Recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and our organic spice selection: ground coriander; ground cumin; and sumac .
SAVE! Try our Ultimate Mediterranean Spice Bundle, or created your own 6-pack or 3-pack from our all-natural or organic spices! And check out the Greek Olive Oil Bundle!

Category: Entree
Cuisine: Mediterranean

Keywords: Lentil soup, Mediterranean soup