Greek Lentil and Spinach Soup With Lemon
- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1 lb lentils, washed and picked over
- 10 cups vegetable stock
- 1 fresh jalapeno, seeded and minced
- 2 teaspoons white 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
directions
- 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.
- 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.
- 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.
- 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.
Questions & Replies
-
Crescent Dragonwagon wasn't her birth name. She picked up Dragonwagon when she married. In the late '60's (or early seventies) neither she nor her groom-to-be didn't want to take each other's last name, so they selected a new name, for their new lives. Even though I'm an omnivore, I recommend all of her cookbooks.
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RECIPE SUBMITTED BY
zeldaz51
United States
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