Greek Lentil and Spinach Soup w/ Lemon

Hello, and welcome!

My family tried this recipe after hearing so many rave reviews about it from a man that has eaten this soup everyday for 17 years. (Yes, you read that right, and you can read his story, just CLICK HERE.)

I have to say this soup has been a game changer for our weekly recipe planning as we have opted to eat this a couple times a month now. We love it and I think you will too!

GREEK LENTIL SPINACH SOUP WITH LEMON

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

10 cups vegetable broth or water

1 jalapeño pepper, stemmed, seeded and chopped

2 teaspoons whole coriander seeds

1 1/2 teaspoons cumin seeds

2 1/2 teaspoons dried oregano

2 bay leaves

2 medium Yukon gold,

russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice

10 ounces baby spinach, chopped

1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)

2 tablespoons olive oil

1 large onion, chopped

2 ribs celery, with leaves, sliced

3 large garlic cloves, finely chopped

2 teaspoons kosher salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

1/3 cup fresh lemon juice

2 lemons

DIRECTIONS

1st Step

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

2nd Step

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

3rd Step

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 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Last Step

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup.

Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table, serve and enjoy!

~ANEWblog