Mediterranean Spicy Spinach and Lentil Soup Recipe

Introduction

This Mediterranean Spicy Spinach and Lentil Soup is a hearty and flavorful dish, perfect for cozy evenings. Packed with warming spices and fresh greens, it’s both comforting and nourishing.

Ingredients

• 2 tablespoons extra virgin olive oil (I used Hojiblanca Spanish EVOO)
• 1 large yellow onion, finely chopped
• 1 large garlic clove, chopped
• Kosher salt and black pepper, to taste
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sumac
• 1 1/2 teaspoons crushed red peppers
• 2 teaspoons dried mint flakes
• Pinch of sugar
• 1 tablespoon flour
• 6 cups low-sodium vegetable broth
• 3 cups water, more if needed
• 12 ounces frozen cut leaf spinach (no need to thaw)
• 1 1/2 cups green lentils or small brown lentils, rinsed
• Juice of 1 lime
• 2 cups chopped flat leaf parsley

Instructions

1. Step 1: In a large ceramic or cast iron pot, heat 2 tablespoons of olive oil. Add the chopped onions and sauté until golden brown.
2. Step 2: Add the garlic, ground coriander, ground cumin, sumac, crushed red peppers, dried mint flakes, pinch of sugar, and flour. Cook on medium heat for about 2 minutes, stirring regularly.
3. Step 3: Pour in the vegetable broth and water. Increase the heat to high and bring to a rolling boil.
4. Step 4: Add the frozen spinach and rinsed lentils. Cook on high heat for 5 minutes, then reduce heat to medium-low. Cover and simmer for 20 minutes or until lentils are tender. Check liquid levels during cooking and add hot water if needed.
5. Step 5: Once lentils are cooked, stir in the lime juice and chopped parsley. Remove from heat and let the soup sit covered for about 5 minutes before serving.
6. Step 6: Serve hot with pita bread or your favorite rustic Italian bread.

Tips & Variations

• Use red lentils for a creamier texture, though cooking time will be shorter.
• Add chopped tomatoes for a slightly tangier flavor and more depth.
• Adjust the crushed red peppers to your preferred heat level for milder or spicier soup.
• Garnish with a drizzle of olive oil or a dollop of yogurt for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a little water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Add about 4 cups of fresh leaves and stir them in at the same time you would add the frozen spinach. Keep in mind fresh spinach will cook down quickly.

Do I need to soak the lentils before cooking?

No, green or small brown lentils do not require soaking. Just rinse them thoroughly before adding to the soup.

Mediterranean Spicy Spinach and Lentil Soup Recipe

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★★★★★

4.6 from 63 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Mediterranean Spicy Spinach and Lentil Soup is a hearty and flavorful dish that combines tender lentils, vibrant spinach, and a complex blend of spices including cumin, coriander, and sumac. Perfect for a nutritious and comforting meal, it features a touch of heat from crushed red peppers balanced by the freshness of lime juice and parsley.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp extra virgin olive oil (I used Hojiblanca Spanish EVOO)
• 1 large yellow onion, finely chopped
• 1 large garlic clove, chopped
• Kosher salt and black pepper, to taste

Spices & Seasonings

• 1 1/2 teaspoon ground coriander
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon sumac
• 1 1/2 teaspoon crushed red peppers
• 2 teaspoon dried mint flakes
• Pinch of sugar
• 1 tablespoon flour

Liquids & Vegetables

• 6 cups low-sodium vegetable broth
• 3 cups water, more if needed
• 12 ounces frozen cut leaf spinach (no need to thaw)

Legumes & Fresh Ingredients

• 1 1/2 cups green lentils or small brown lentils, rinsed
• 1 lime, juice of
• 2 cups chopped flat leaf parsley

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Instructions

1. Sauté Aromatics: In a large ceramic or cast iron pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped yellow onion and sauté until golden brown, about 5-7 minutes. Stir in the chopped garlic and cook for another 1 minute until fragrant.
2. Add Spices and Flour: Add ground coriander, ground cumin, sumac, crushed red peppers, dried mint flakes, and a pinch of sugar to the pot. Sprinkle in 1 tablespoon of flour and stir continuously for about 2 minutes on medium heat to toast the spices and cook out the raw flour taste.
3. Add Liquids and Lentils: Pour in 6 cups of low-sodium vegetable broth and 3 cups of water. Increase heat to high and bring to a rolling boil. Add the frozen cut leaf spinach and rinsed lentils to the pot.
4. Simmer the Soup: Let the soup cook on high heat for 5 minutes, then reduce to medium-low heat. Cover the pot and simmer for 20 minutes or until the lentils are tender. Check the liquid level midway and add hot water if necessary to maintain a stewy consistency.
5. Finish and Serve: Once lentils are fully cooked and tender, stir in the fresh lime juice and chopped flat leaf parsley. Remove the soup from heat and let it rest covered for about 5 minutes to allow flavors to meld. Serve hot alongside pita or rustic Italian bread for dipping.

Notes

• Use green lentils or small brown lentils as they hold their shape well and cook evenly in soup.
• No need to thaw frozen spinach before adding; it will cook quickly in the hot broth.
• Adjust crushed red pepper quantity to control spiciness according to your preference.
• Adding a pinch of sugar balances the acidity from sumac and lime juice.
• If the soup thickens too much during cooking, add additional hot water to reach desired consistency.
• This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean soup, spicy spinach soup, lentil soup, healthy vegetarian soup, easy lentil recipe, gluten free soup, vegetarian dinner