Greek Lentil and Spinach Soup with Lemon

Name: Greek Lentil and Spinach Soup with Lemon

Ingredients:

1 pound lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeno pepper, stemmed, seeded, and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 dried oregano
2 bay leaves
2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby squash, 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
1/2 cup fresh lemon juice
2 lemons

Instructions:

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.
Add potatoes, spinach, and butternut squash.
Re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender
Meanwhile, in a large skillet over medium heat, heat the 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.
Deglaze the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot.
Add the salt and pepper, taste, and add more if needed.
Pick out and discard the bay leaves.
Thinly slice of of the lemons and cut the other into wedges.
Just before surviving, 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.

Yield: 8 servings

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Source: Washington Post, March 18, 2020