Very Green Lentil Soup

eatingwell.com

Elinorhn

2 tablespoons extra-virgin olive oil, plus more for garnish

2 large yellow onions, chopped

1 ¼ teaspoons salt, divided

2 tablespoons plus 4 cups water, divided

1 cup French green (Le Puy) or brown lentils

8 large green chard leaves

1 medium Yukon Gold potato, scrubbed

12 cups gently packed spinach (about 10 ounces), any tough stems trimmed

4 scallions, cut into 1-inch pieces

5 cups vegetable broth, store-bought or homemade

2 cups chopped broccoli

1 tablespoon cumin seeds, lightly toasted and ground (see Tip)

½ teaspoon ground coriander

Freshly ground pepper to taste

1 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

½ jalapeño pepper, minced

1 tablespoon fresh lemon juice, or more to taste

Crumbled feta cheese for garnish

Directions at eatingwell.com

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