[[!meta title="Greek Lentil Spinach Soup with Lemon"]]

Adapted from Dairy Hollow House Soup and Bread

2590 cal/recipe

## Ingredients

+ 1 lb lentils, washed and picked over
+ 2 1/2 quarts vegetable broth
+ 1 dried poblano pepper (hard stem broken off) or 1 fresh jalapeno (stem removed and halved)
+ 2 tsp whole coriander seeds
+ 1 1/2 tsp cumin seeds
+ 1 tsp dried oregano
+ 1 tsp dried basil
+ 1/2 tsp dried thyme
+ 2 bay leaves
+ 2 med potatoes, scrubbed and diced
+ 10-oz frozen, chopped spinach; thawed
+ 2 1/2 c peeled and diced butternut squash (approximately 1/2 of one
  butternut squash)
+ 2 tbsp olive oil
+ 1 large onion, chopped
+ 2 ribs celery, sliced
+ 3 large cloves garlic
+ 1 tsp salt
+ 1/2 tsp ground black pepper
+ 1/3 c lemon juice
 
## Directions

+ Combine lentils, broth, chili, coriander, cumin, oregano, basil, thyme, and bay in large pot.
+ Bring to a boil and then simmer, partially covered, about 30 min (until lentils are half-way cooked).
+ Add potatoes, spinach, and squash.
+ Re-cover and cook 20 min.
+ In a large skillet, heat olive oil over med heat.
+ Saute onion in oil until it starts to soften.
+ Add celery and garlic to onion and then saute until garlic starts to brown.
+ Transfer onion, celery, and garlic to pot.
+ De-glaze skillet with a little soup broth and return de-glazed broth to pot.
+ Add sal and pepper to pot.
+ Just before serving, add lemon juice.

## Notes

+ When doubled, this recipe uses approximately one butternut squash

[[!tag soup squash spinach lentil]]