Mediterranean Spicy Spinach and Lentil Soup

Private Reserve Greek Extra Virgin Olive Oil

large yellow onion, finely chopped

large garlic clove, chopped

Salt and pepper

ground coriander

tsp  ground cumin

tsp sumac

crushed red peppers

dried mint flakes

sugar

flour

low-sodium vegetable broth

water, more if needed

frozen cut leaf spinach (no need to thaw)

small brown lentils, rinsed

lime, juice of

chopped flat leaf parsley