Greek Lentil And Spinach Soup With Lemon Recipe

Name: Greek Lentil And Spinach Soup With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute until it starts to soften, about 3 minutes. Add the celery and garlic and saute 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.

1404

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb lentils, washed and picked over, 10 cups vegetable stock, 1 fresh jalapeno, seeded and minced, 2 teaspoons white coriander seeds, and more.

Yes, Greek Lentil And Spinach Soup With Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Lentil And Spinach Soup With Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions