Greek Lentil and Spinach Soup With Lemon

May 09, 2023May 9, 20230 0
Greek Lentil and Spinach Soup with Lemon Recipe
in Soup

Prep

20 min

Cook

50 min

Ready In

1 hr 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb lentils , washed and picked over
10 cups vegetable stock
1 fresh jalapeno , seeded and minced
2 teaspoons white coriander seeds
1 1/2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
2 small potatoes , scrubbed and diced
10 ounces fresh spinach , well washed , stems removed and chopped
2 1/2 cups peeled and cubed butternut squash
1 tablespoon olive oil
1 large onion , chopped
2 celery ribs , with leaves , sliced
3 large garlic cloves , peeled and finely chopped
salt , to taste
1/3 cup fresh lemon juice
paper-thin slices lemon , for garnish

Nutrision Information

Servings Per Recipe
8
Calories
256
Sugar
3g
Fat
3g
Greek Lentil and Spinach Soup with Lemon is a hearty, flavorful dish that is perfect for cold winter days. The lentils provide a creamy, comforting texture while the butternut squash and spinach add a pop of color and flavor. The dish is seasoned with coriander, cumin, oregano, basil, thyme, and a fresh jalapeno for a spicy kick. A drizzle of fresh lemon juice brightens up the soup, creating a delicious balance of flavors.

Instructions

1.Rinse and pick over the lentils.
2.In a large pot, bring the lentils and vegetable stock to a boil over medium-high heat.
3.In a small skillet, dry-roast the coriander and cumin seeds until they are fragrant, then add them to the pot along with the jalapeno, oregano, basil, thyme, and bay leaf.
4.Reduce the heat to medium-low and simmer the lentils until they are tender, about 30 minutes.
5.Meanwhile, heat the olive oil in a large skillet over medium heat.
6.Add the onion, celery, and garlic and cook until softened, about 5 minutes.
7.Add the cubed butternut squash to the skillet and cook until it is tender, about 15 minutes.
8.Add the spinach to the skillet and cook until it is wilted, about 2 minutes.
9.Season the soup with salt to taste.
10.Stir in the lemon juice and remove the bay leaf before serving.
11.Garnish each serving with a few paper-thin slices of lemon.

PROS

This soup is high in protein and fiber thanks to the lentils, making it a filling and nutritious meal.

The butternut squash and spinach add vitamins and minerals to the dish.

The lemon juice gives the soup a refreshing, tangy flavor.

CONS

The soup may be too spicy for some people due to the jalapeno.

It contains a relatively high amount of sodium due to the vegetable stock.

HEALTH & BENEFITS

This soup is a great source of plant-based protein and fiber, which are important for maintaining healthy digestion.
Lentils are also rich in iron, folate, and other essential nutrients.
Butternut squash is high in vitamin A, while spinach is a good source of vitamins C and K.

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