Greek Lentil Soup with Lemon
This recipe is adapted from a soup recipe from the Washington Post. It originated with a nurse who has enjoyed this soup every day for lunch for 17 years. That sounds completely crazy, but the soup is truly very good!
Servings: 2 quarts
Ingredients
- ½ lb lentils
- 6 cups vegetable broth
- 1¼ tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp dried oregano
- 1 bay leaf
- ½ lb red potatoes cut into small cubes
- ⅓ lb carrots cut into small cubes
- 4 oz spinach or other greens (such as chard, kale, etc.)
- 1½ tsp olive oil
- ½ cup coarsely chopped onion
- 3 Tbsp thinly sliced celery
- 1½ tsp minced garlic
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 Tbsp lemon juice
Instructions
- In a large pot, combine lentils, broth, coriander seeds, cumin seeds, oregano, and bay leaf.
- Bring to a boil and then cook at a simmer until lentils are tender.
- Add potato and carrots, and cook for 10 minutes. Add spinach and cook a minute or so longer.
- In a large skillet, over medium heat, cook onions and celery in oil until softened.
- Add garlic, and cook a minute longer. Add onion, celery, garlic mixture to soup, along with salt and pepper.
- Cook for five minutes.
- Add lemon juice, and remove bay leaf.
- Add water as needed for desired consistency, and adjust seasoning.
- Serve and enjoy!