This Greek Lentil and Spinach Soup Recipe Is So Good One Nurse Has Made It for Every Weekday Lunch for 17 Years

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

note: Storage notes: The soup can be refrigerated for up to 2 weeks or frozen for up to 3 months.

1 pound brown or large green lentils, rinsed and picked over

10 cups vegetable broth or water

1 jalapeño pepper, stemmed, seeded and chopped

2 teaspoons whole coriander seeds

1 ½ teaspoons cumin seeds

2 ½ teaspoons dried oregano

2 bay leaves

2 medium Yukon gold, russet or red potatoes (1 ¼ pounds), scrubbed and cut into ½-inch dice

10 ounces baby spinach, chopped

1 small butternut squash (1 pound), peeled, seeded and cut into ½-inch dice (about 3 cups)

2 tablespoons olive oil

1 large onion, chopped

2 ribs celery, with leaves, sliced

3 large garlic cloves, finely chopped

2 teaspoons kosher salt, or more to taste

½ teaspoon freshly ground black pepper, or more to taste

⅓ cup fresh lemon juice

2 lemons

Step 1

Directions at washingtonpost.com

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