Greek Lentil and Spinach Soup with Lemon

This was tasty and even the kids liked it.

• 1 pound brown or large green lentils, rinsed and picked over
• 10-15 cups vegetable stock
• 1 jalapeño pepper, stemmed, seeded and chopped
• 2 teaspoons coriander (whole or powdered)
• 2 teaspoons cumin
• 3 teaspoons dried oregano
• 2 bay leaves
• 4 medium potatoes, 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 (about 3 cups) OR equivalent volume of riced cauliflower
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 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
• 2 lemons
• 1/3 cup fresh lemon juice

In a large soup pot over medium-high heat, combine the lentils, stock, 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 the 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 olive 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, deglazing 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 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.

Source: Washington Post, adapted from “Dairy Hollow House Soup & Bread” by Crescent Dragonwagon (Workman Publishing, 1992).