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Greek   -   Lentil And Spinach Soup With Lemon   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 1 Pound Lentils
  • 2 Quarts Chicken Stock
  • 1 Medium Jalapeno -- Chopped
  • 2 Teaspoons Coriander Seed
  • 2 Teaspoons Cumin Seed
  • 1 Teaspoon Oregano
  • 1 Teaspoon Basil
  • 1/2 Teaspoon Thyme
  • 2 Medium Bay Leaves
  • 2 Medium Potatoes -- Chopped
  • 1 Bunch Spinach -- Chopped
  • 1 Small Butternut Squash -- Chopped
  • 1 Tablespoon Olive Oil
  • 1 Large Onion -- Chopped
  • 2 Stalks Celery -- Chopped
  • 3 Cloves Garlic -- Chopped
  • Salt And Pepper -- To Taste
  • 3 Lemons Lemon Juice
Directions Combine lentils, stock, jalapeno, coriander, cumin, oregano, basil, thyme and bay leaves. Bring to a boil and simmer for 30 minutes. Add potatoes and spinach, cover and simmer for 15 minutes. Add squash and simmer for 15 minutes. Meanwhile, saute onion in olive oil for 5 minutes. Add celery and garlic, saute for 3 minutes. Add salt and stir well. Add onion mixture to the soup pot. Remove from heat and add lemon juice. Serve.
Serves 4
Time to Make 0:00



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