Spicy Lentil Soup
A hearty, flavorful Mediterranean soup featuring nutrient-dense lentils and spinach, infused with warm spices and brightened by fresh lime juice. This easy, one-pot meal is perfect for quick weeknight dinners or batch cooking.
Equipment
- 1 large ceramic or cast iron pot (Dutch oven recommended)
- 1 Chef’s knife
- 1 Cutting board
- 1 Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons extra virgin olive oil I recommend Hojiblanca Spanish EVOO
- 1 large yellow onion finely diced
- 1 large garlic clove minced
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons sumac
- 1 ½ teaspoons crushed red pepper flakes
- 2 teaspoons dried mint flakes
- Pinch of sugar
- 1 tablespoon all-purpose flour
- 6 cups low-sodium vegetable broth
- 3 cups water plus extra if needed
- 12 ounces frozen chopped spinach no need to thaw
- 1 ½ cups green or small brown lentils rinsed and drained
- Juice of 1 fresh lime
- 2 cups fresh flat-leaf parsley chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics and Spices: Heat the olive oil in a large heavy-bottomed pot—preferably ceramic or cast iron—over medium heat. Add the finely diced onion and cook, stirring often, until it becomes soft and turns golden brown, about 7 to 8 minutes. Stir in the minced garlic, ground coriander, cumin, sumac, crushed red pepper flakes, dried mint, and a pinch of sugar. Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly to form a fragrant, slightly thickened spice base.
- Add Liquids and Lentils: Pour in the vegetable broth and water, raising the heat to high. Bring the mixture to a rolling boil. Once boiling, add the frozen spinach directly into the pot—no thawing required—and stir in the rinsed lentils.
- Simmer Until Tender: Let the soup boil on high for about 5 minutes, then reduce the heat to medium-low. Cover the pot and let it simmer gently for approximately 20 minutes, or until the lentils are tender but still hold their shape. Check the liquid level midway through cooking and add a splash of hot water if the soup looks too thick.
- Final Flavor Boost and Rest: Remove the pot from heat and stir in the fresh lime juice and chopped parsley. Cover the soup and allow it to rest for 5 minutes, which helps all the flavors to meld beautifully.
- Serve Warm: Ladle the soup into bowls and enjoy immediately, ideally paired with warm pita bread or rustic Italian-style bread for dipping.
Notes
- Best Lentils to Use: For the best texture and flavor, choose green, black, or small brown lentils, which hold their shape well and cook evenly. Avoid red lentils as they tend to break down and create a mushier texture.
- Advance Preparation: This soup tastes even better the next day as the spices develop further. Make ahead and refrigerate overnight to deepen the flavors and thicken the broth.
- Storage Tips: Once cooled, store leftovers in an airtight container in the fridge for up to 5 days. When reheating, warm gently on the stove and add a splash of water or broth if it has thickened too much.
- Adjusting Heat: Feel free to reduce or increase the amount of crushed red pepper flakes depending on your spice preference.
- Serving Suggestions: Pair this hearty soup with warm pita or crusty bread for a comforting meal, or serve with a side salad for a lighter option.
