This brightly flavorful easy soup from an almost three decade old cookbook is so good that one fan reid branson of seattle has made a batch every week and eaten it for lunch almost every. Greek lentil and spinach soup with lemon in addition to all its other virtues this brightly flavorful easy soup from an almost three decade old cookbook is vegan gluten free and low fat. Greek lentil and spinach soup with lemon 1 pound brown or large green lentils rinsed 10 cups chicken stock better than bullion 1 jalapeño seeded and minced 2 teaspoons ground coriander seed freshly ground if possible 2 teaspoons ground cumin 1 tablespoon dried oregano 2 bay leaves 2 medium potatoes about 1 25 pounds total peeled and cut into 1 2 inch dice 10 ounces baby spinach. Once the soup begins to boil reduce the heat to medium cover and cook for 35 to 40 minutes until the lentils are tender. A 1992 lentil soup recipe from an arkansas author has gained a new and larger audience.
