Greek Lentil & Spinach Soup with Lemon

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This brightly flavorful, easy Greek lentil and spinach soup from an almost three-decade-old cookbook is so good that one fan has eaten it for lunch almost every workday for more than 15 years. In addition to all its other virtues, it’s vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.

1 pound brown or large green lentils, rinsed and picked over

10 cups vegetable broth or water

1 jalapeño pepper, stemmed, seeded and chopped

2 teaspoons whole coriander seeds

1 ½ teaspoons cumin seeds

2 ½ teaspoons dried oregano

2 bay leaves

2 medium Yukon Gold, russet or red potatoes (1 ¼ pounds total), scrubbed and cut into ½-inch dice

10 ounces baby spinach, chopped

1 small butternut squash (1 pound), peeled, seeded and cut into ½-inch dice (3 cups)

2 tablespoons olive oil

1 large yellow onion (12 ounces), chopped

2 ribs celery, with leaves, sliced

3 large cloves garlic, finely chopped

1 teaspoon fine salt, or more to taste

½ teaspoon freshly ground black pepper, or more to taste

2 lemons

⅓ cup fresh lemon juice

Directions at washingtonpost.com

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