Here's the Recipe for That Storied Washington Post-Worthy Lentil Soup, “Rich, Fragrant, Satisfying” Lentil Soup

dragonwagon.com

Janis Miller

1 pound lentils, rinsed and picked over *

2 ½ quarts vegetable stock or water

1 whole dried poblano pepper, hard stem broken off, or 1 fresh jalapeno, stem removed, halved

subheading: aromatics:

2 teaspoons whole coriander seeds

1 ½ teaspoons cumin seeds

1 teaspoon EACH dried basil and oregano

½ teaspoon dried thyme

2 bay leaves

subheading: vegetables:

2 medium potatoes, scrubbed and diced

1 10-ounce box frozen chopped spinach, thawed, or 1 10-ounce bag fresh spinach, well-washed, stems removed, chopped

1 small to medium butternut squash, peeled, seeded and diced (you want to end up with about 2 ½ cups diced squash)

subheading: saute:

1 large onion, chopped

2 ribs celery, with leaves, sliced

3 large cloves of garlic, peeled and finely chopped

salt and freshly ground black pepper, to taste

⅓ cup freshly squeezed lemon juice

paper-thin slices of lemon to garnish; thin wedges of lemon to pass at the table

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