Greek Lentil And Spinach Soup With Lemon

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb lentils, washed and picked over
• 10 cups vegetable stock
• 1 fresh jalapeno, seeded and minced
• 2 teaspoons coriander seeds
• 1 1/2 teaspoons whole cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 small potatoes, scrubbed and diced
• 10 ounces fresh spinach, well washed, stems removed and chopped
• 2 1/2 cups peeled and cubed butternut squash
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 celery ribs, with leaves, sliced
• 3 large garlic cloves, peeled and finely chopped
• salt, to taste
• 1/3 cup fresh lemon juice
• paper-thin slices lemon, for garnish

Recipe

• 1 in a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
• 2 add potatoes and spinach, cover again and let simmer another 15 minutes. add the butternut squash. cover again and let simmer while you do the next step.
• 3 heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. add the celery and garlic and sauté another 3 minutes, stirring often. add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. add salt, taste for seasoning.
• 4 just before serving, add the lemon juice, stir well and taste again for seasoning. serve hot with a lemon slice floating on top of each bowl of soup.