Greek Lentil and Spinach Soup With Lemon

This recipe is adapted from “Dairy Hollow House Soup & Bread” by Crescent Dragonwagon (Workman Publishing, 1992).

Ingredients:

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 total), 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 (3 cups)

1 large yellow onion (12 ounces), chopped

2 ribs celery, with leaves, sliced

3 large cloves garlic, finely chopped

1 teaspoon fine salt, or more to taste

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

2 lemons

1/3 cup fresh lemon juice

Instructions:

Step 1

In a large 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, until the lentils are tender, about 30 minutes.

Step 2

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

Step 3
Meanwhile, in a large skillet over medium heat, saute the onion (a la Dr. Veggie), 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 bit of the broth from the soup, then add the deglazed contents back to the soup pot. Season with the salt and pepper, taste, and add more if needed. Discard the bay leaves.

Step 4

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.

Storage:

Refrigerate for up to 5 days or freeze for up to 3 months.