Very Green Lentil Soup

Name: Very Green Lentil Soup
Cook time: 1 h 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for garnish; 2 large yellow onions, chopped; 1.25 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); 0.5 teaspoon ground coriander; Freshly ground pepper to taste; 1 cup chopped fresh cilantro; 2 tablespoons chopped fresh mint; 0.5 jalapeño pepper, minced; 1 tablespoon fresh lemon juice, or more to taste; Crumbled feta cheese for garnish

Instructions

Cook:1h 5min

Lentils seem to go well with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit.

Updated at: Wed, 18 Jun 2025 00:53:45 GMT