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Mediterranean Spicy Spinach and Lentil Soup Recipe

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★★★★★

4.5 from 74 reviews

A flavorful Mediterranean-inspired spicy spinach and lentil soup featuring aromatic spices, tender lentils, and fresh herbs. This hearty, vegetarian soup is perfect for a nutritious meal, combining the earthiness of lentils with vibrant spinach and a tangy lime finish.

Ingredients

Scale

Soup Base

  • 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
  • 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 and Greens

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

Lentils and Fresh Herbs

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

Instructions

  1. Sauté Aromatics: In a large ceramic or cast iron pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown, developing a sweet and rich base for the soup.
  2. Add Garlic and Spices: Stir in the chopped garlic, ground coriander, cumin, sumac, crushed red peppers, dried mint flakes, a pinch of sugar, and flour. Cook for about 2 minutes on medium heat, stirring regularly to toast the spices and eliminate any raw flour taste.
  3. Add Broth and Liquids: Pour in the low-sodium vegetable broth and water. Increase the heat to high and bring the liquid to a rolling boil.
  4. Cook Lentils and Spinach: Add the frozen cut leaf spinach and rinsed lentils to the boiling liquid. Continue cooking on high heat for 5 minutes, then reduce the heat to medium-low. Cover the pot and simmer for 20 minutes or until the lentils are tender. Check liquid levels during cooking and add a little hot water if needed to keep the soup from drying out.
  5. Finish and Rest: Once lentils are fully cooked, stir in the fresh lime juice and chopped parsley. Remove the pot from the heat, cover, and let the soup sit for around 5 minutes to allow flavors to meld before serving.
  6. Serve: Serve the hot Mediterranean spicy spinach and lentil soup alongside pita bread or your favorite rustic Italian bread for a comforting and wholesome meal.

Notes

  • Use low-sodium vegetable broth to control salt levels.
  • Frozen spinach can be added directly without thawing.
  • Adjust crushed red pepper quantity to control the spice level.
  • If the soup thickens too much during cooking, add more hot water as needed.
  • Lime juice added at the end brightens and balances the flavors.
  • This soup pairs well with warm pita or crusty bread for dipping.

Keywords: Mediterranean soup, spinach and lentil soup, spicy lentil soup, vegetarian soup, healthy soup, lentil recipe, spinach recipe, easy soup

Find it online: https://cookcrisis.com/mediterranean-spicy-spinach-and-lentil-soup-recipe/