Mediterranean Spicy Lentil Soup (Lentil Soup Recipe!) #shorts #lentilsoup

Mediterranean Spicy Lentil Soup with Spinach #lentils #lentilsoup #souprecipe #soup

If you ever thought lentils were bland or boring, the flavors in this easy lentil soup recipe will surprise you in a big way! This spicy lentil soup is loaded with aromatics and bold Mediterranean spices and amped up with spinach for a nutritious and satisfying vegan dinner.

It is no secret that I am a huge fan of lentils (yes, I’m obsessed)! Dried lentils are a year-round ingredient in my Mediterranean pantry, I really try not to run out of them. Unlike other dry legumes, lentils are easy to work with, requiring no fuss or overnight soaking. And they are an easy way to add heft and nutrition to your diet, especially since they pack lots of protein and fiber!

▢extra virgin olive oil
▢1 large yellow onion, finely chopped
▢1 large garlic clove, chopped
▢kosher salt and black pepper
▢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
▢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
▢1 lime, juice of
▢2 cups chopped flat leaf parsley

1.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.
2.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.)
3.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.

This is my childhood after school snack. Yes, you are looking at a hearty bowl of Mediterranean lentil soup. And if you’re thinking what a weird after school snack this is, hear me out. I told you before I grew up in Egypt, but that’s not why my after school snack looks so different. It’s because my mom was a teacher and she was very busy. So, because dinner wasn’t always ready the minute we got home from school, once a week my mom made a big pot of lentil soup to keep us full and away from junk food while she worked on it. It’s packed with fiber plant-based protein and all the goodness we needed to hold us over. with garlic, onion, fresh herbs, and warm spices is so good.