Name: Greek Lentil & Spinach Soup With Lemon
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 pound brown or large green lentils, rinsed and picked over; 10 cups vegetable broth or water; 1 jalapeno pepper, stemmed, seeded and chopped; 2 tsp. whole coriander seeds; 1 and 1/2 tsp. ground cumin; 1 tsp. ground turmeric; 2 and 1/2 tsp. dried oregano; 2 bay leaves; 2 medium potatoes (1 and 1/4 lbs.), scrubbed and diced into 1/2-inch cubes; 10 ounces baby spinach, chopped; 3 cups peeled, seeded and diced butternut squash (1/2-inch cubes); 2 tbsp. olive oil; 1 large onion, chopped (red or yellow); 2 ribs celery, chopped; 3 large cloves garlic, finely chopped; 1 tsp. salt; Ground fresh pepper to taste; 1/3 cup fresh lemon juice; 2 lemons

Description

Aromatic, hearty, and delicious, this soup is satisfying enough as a main course when served with a slice of whole grain bread.

Ingredients

1 pound brown or large green lentils, rinsed and picked over

10 cups vegetable broth or water

1 jalapeno pepper, stemmed, seeded and chopped

2 tsp. whole coriander seeds

1 and 1/2 tsp. ground cumin

1 tsp. ground turmeric

2 and 1/2 tsp. dried oregano

2 bay leaves

2 medium potatoes (1 and 1/4 lbs.), scrubbed and diced into 1/2-inch cubes

10 ounces baby spinach, chopped

3 cups peeled, seeded and diced butternut squash (1/2-inch cubes)

2 tbsp. olive oil

1 large onion, chopped (red or yellow)

2 ribs celery, chopped

3 large cloves garlic, finely chopped

1 tsp. salt

Ground fresh pepper to taste

1/3 cup fresh lemon juice

2 lemons

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Instructions

Rinse lentils and remove any skins or discoloured lentils.
In a large soup pot or Dutch oven, combine lentils, vegetable broth (or water), jalapeño pepper, coriander seeds, cumin, turmeric, oregano and bay leaves.
Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes. Test the lentils as they should be soft after 30 minutes.
Add the butternut squash, potatoes and spinach and cook over low heat another 15-20 minutes. (Cooking too high will result in the vegetables to be mushy).
Meanwhile, in a small skillet, heat olive oil. Cook onion, celery and garlic over medium heat for 4-5 minutes until softened.
Add the onion mixture to the soup and stir it into the soup.
Add 1/2 cup of water to the skillet to deglaze and add this liquid to the soup. (swirl it around to get all of that good essence and flavour)
Add in salt and pepper and test for flavour.
Add in 1/3 cup lemon juice and stir well to combine. (Don't skip this step! It literally takes this soup from great to amazing)!
Serve with lemon wedges. A fresh squeeze of lemon to taste in each serving is absolutely delightful.

Prep Time: 10
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 and 1/2 cups
Calories: 108
Sugar: 6.1 g
Sodium: 694.4 mg
Fat: 2.9 g
Saturated Fat: 0.4 g
Trans Fat: 0 g
Carbohydrates: 21.1 g
Fiber: 3.9 g
Protein: 2.6 g
Cholesterol: 0 mg

Keywords: Lentils, soup, Greek cuisine, mediterranean