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