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

washingtonpost.com

catross

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

Directions at washingtonpost.com

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