green lentil soup

The secret to this spicy lentil soup recipe is in the bold aromatics and warm Mediterranean spices. And don’t omit the lime juice; it will brighten the soup and pull the flavors together in the best way possible. Use a bag of frozen spinach, no need to thaw ahead of time. And forthe lentils, I recommend green, black, or small brown lentils.

Mediterranean Spicy Spinach and Lentil Soup

extra virgin olive oil,

yellow onion, (finely chopped)

garlic clove, (chopped)

kosher salt and black pepper

coriander

cumin

sumac

red peppers

mint flakes

sugar

flour

vegetable broth

water, (more if needed)

frozen cut leaf spinach, (no need to thaw)

green lentils

lime, (juice of)

flat leaf parsley

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.

https://content.jwplatform.com/videos/Su7pqMCd.mp4

This spicy vegan lentil soup is loaded with aromatics, bold Mediterranean spices, and amped up with spinach!

Spicy Spinach Lentil Soup

Here&#039;s a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don&#039;t have to be bland!

Easy Mediterranean Green Lentil Soup

olive oil

onion (chopped)

garlic

carrots (diced)

red bell pepper (diced)

potatoes

tomato paste

turmeric

paprika

tsp cumin

vegetable stock

salt

baby spinach

parsley (chopped)

Heat olive oil in a large pot over medium heat. Saute onion until golden brown.&nbsp;

Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.&nbsp;

Add in potatoes and lentils. Stir and cook for two minutes.&nbsp;

Add in tomato paste, turmeric, paprika and cumin.&nbsp;

Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.&nbsp;

Add in salt and baby spinach and cook until they're wilted.&nbsp;

Pour the soup into bowl and top with parsley.&nbsp;

Top with chopped parsley. Serve with lemon juice and toasted bread. 

https://embed.mediavine.com/videos/aosof47ba2xowcybdove

Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!

Top 2 green lentil soup recipes from across the web

The most viewed green lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mediterranean Spicy Spinach and Len...

Easy Mediterranean Green Lentil Sou...

Top 2 green lentil soup recipes from across the web

The most viewed green lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Spicy Spinach and Len...

Easy Mediterranean Green Lentil Sou...

The most viewed green lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine