Lemony Greek Lentil Soup
This incredibly flavorful soup is chock full of veggies, potatoes and lentils-- everything you need for a complete and healthy meal!
Ingredients
- 1 pound brown or green lentils, rinsed
- 10 cups veggie stock- Kitchen Basics, low salt recommended
- 1 tsp coriander powder, or 2 tsp whole coriander seeds
- 1 tsp cumin powder, or 1 1/2 tsp cumin seeds
- 2 1/2 tsp dried oregano
- 2 bay leaves
- 3 medium red potatoes, scrubbed, cut into 1/2" dice Can sub 2 medium Yukon Gold
- 10 oz baby spinach, chopped
- 1 sm-med butternut squash, peeled, seeded, 1/2" dice
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 2 tsp salt, sea or Kosher
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes or more for extra heat
- 1/3 cup fresh lemon juice
- Sliced lemons, ,for garnish
Instructions
- In a large soup pot over medium-high heat, combine the lentils, veggie stock, coriander, cumin, oregano, red pepper flakes and bay leaves. Bring to a boil, reduce heat to low. Simmer, partially covered about 25 minutes, until the lentils are tender.
- Add the potatoes, spinach and butternut squash. Re-cover and cook another 15-20 minutes, until the potatoes and squash are tender.
- Meanwhile, in a large skillet over medium heat, heat the olive oil, add the onions and cook, stirring, until they start to soften, about 3-4 minutes. Add the garlic and cook, stirring often, for about 2 more minutes. Add the mixture to the soup, deglazing the skillet with a small splash of water, then add the mixture to the soup pot. Add the salt and pepper, taste and add more if needed. Discard the bay leaves.
- Just before serving, stir the lemon juice into the soup. Serve with slices of lemon on top. Add more lemon juice if desired. Enjoy!