Greek Lentil and Spinach Soup With Lemon

Summary

Prep time: 20 mins | Cook time: 35 mins | Total time: 55 mins | Servings: 8

Ingredients:

• 1 lb lentils, rinsed and picked over
• 10 cups vegetable broth or water
• 1 jalapeño pepper, stemmed, seeded and chopped
• 2 tsp whole coriander seeds
• 1½ tsp cumin seeds
• 2½ tsp dried oregano
• 2 bay leaves
• 2 medium potatoes (1¼ lbs), scrubbed and cut into ½-inch dice
• 10 oz baby spinach, chopped
• 1 small butternut squash (1 lb), peeled, seeded and cut into ½-inch dice (about 3 cups)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 ribs celery with leaves, sliced
• 3 large garlic cloves, finely chopped
• 2 tsp kosher salt, or more to taste
• ½ tsp freshly ground black pepper, or more to taste
• ⅓ cup fresh lemon juice
• 2 lemons

Instructions:

1. In a large soup pot over medium-high heat, combine the lentils, broth or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce heat to low. Simmer, partially covered, about 30 minutes, until lentils are tender.
2. Add the potatoes, spinach and butternut squash, re-cover and cook another 15–20 minutes, until potatoes and squash are tender.
3. Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook, stirring, until it starts to soften, 3–4 minutes. Add the celery and garlic and cook, stirring often, until softened, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding it back to the pot. Season with salt and pepper to taste. Discard the bay leaves.
4. Thinly slice one lemon and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve hot with a lemon slice floating on top. Pass lemon wedges at the table.

Source: Washington Post / Crescent Dragonwagon