Ingredients:
Extra virgin olive oil (Hojiblanca Spanish EVOO recommended)
1 large yellow onion, finely chopped
1 large garlic clove, chopped
Kosher salt and black pepper to taste
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 ½ teaspoons sumac
1 ½ 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 ½ cups green lentils or small brown lentils, rinsed
Juice of 1 lime
2 cups chopped flat leaf parsley
Directions:
In a large ceramic or cast iron pot, heat 2 tablespoons of olive oil. Sauté the onions until golden brown.
Add the garlic, all spices, dried mint, sugar, and flour. Stir and cook for about 2 minutes on medium heat.
Add the vegetable broth and water. Increase heat to high and bring to a boil; add spinach and lentils.
Cook on high for 5 minutes, then reduce to medium-low. Cover and simmer for 20 minutes or until lentils are tender.
Stir in lime juice and parsley, remove from heat, and let sit covered for 5 minutes.
Serve hot with pita bread or rustic Italian bread.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Kcal: 300 | Servings: 6