Greek Lentil and Spinach Soup with Lemon

Name: How to cook Greek Lentil and Spinach Soup with Lemon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Jason R

Greek Lentil and Spinach Soup with Lemon

#Dinner #Soup #Vegetarian #Vegan

Ingredient

Food ration :

8 servings

1 pound

brown or large green lentils, rinsed and picked over

10 cups

jalapeño pepper, stemmed, seeded and chopped

2 teaspoons

medium Yukon Gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice

10 ounces

small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)

2 tablespoons

ribs celery, with leaves, sliced

large garlic cloves, finely chopped

2 teaspoons

freshly ground black pepper, or more to taste

Cooking instructions

* Step 1

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, oregano and bay leaves. Add coriander, cumin to a sachet bag (remove bag at the end). Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

* Step 2

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

* Step 3

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.

* Step 4

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.

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