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Message: <blockquote data-quote="ApproachingBliss" data-source="post: 987637" data-attributes="member: 63004">This is one of my favorite vegan (actually whole food plant based) recipes.(vegan - oreos - processed food leaves you with WFPB)Greek Lentil and spinach Soup with lemon (though it is thick so maybe a Stew or add more water). It takes about an hour to make and it makes a lot, holds well in the fridge or freezer.<h3>Ingredients</h3> <ul> <li data-xf-list-type="ul">1 pound brown or large green lentils, rinsed and picked over</li> <li data-xf-list-type="ul">10 cups vegetable broth or water</li> <li data-xf-list-type="ul">1 jalapeño pepper, stemmed, seeded and chopped</li> <li data-xf-list-type="ul">2 teaspoons whole coriander seeds</li> <li data-xf-list-type="ul">1 1/2 teaspoons cumin seeds</li> <li data-xf-list-type="ul">2 1/2 teaspoons dried oregano</li> <li data-xf-list-type="ul">2 bay leaves</li> <li data-xf-list-type="ul">2 medium Yukon gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice</li> <li data-xf-list-type="ul">10 ounces baby spinach, chopped</li> <li data-xf-list-type="ul">1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)</li> <li data-xf-list-type="ul">2 tablespoons olive oil</li> <li data-xf-list-type="ul">1 large onion, chopped</li> <li data-xf-list-type="ul">2 ribs celery, with leaves, sliced</li> <li data-xf-list-type="ul">3 large garlic cloves, finely chopped</li> <li data-xf-list-type="ul">2 teaspoons kosher salt, or more to taste</li> <li data-xf-list-type="ul">1/2 teaspoon freshly ground black pepper, or more to taste</li> <li data-xf-list-type="ul">1/3 cup fresh lemon juice</li> <li data-xf-list-type="ul">2 lemons</li> </ul>You can change the greens or the squash, use more or less or different types. It can be served with orange slices instead of lemon. Green or brown lentils. A jalapeno pepper or whatever kind you have on hand.[URL unfurl="true"]https://www.washingtonpost.com/news/voraciously/wp/2020/03/08/this-lentil-soup-is-so-good-one-nurse-has-eaten-it-for-lunch-every-workday-for-17-years/[/URL]I've made it myself many times and I never get tired of it. We had it last week and I already want to make it again.You could serve it with ham or chicken cubes on the side, or bacon. Cooking for omnivores doesn't have to be so hard.</blockquote>

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This site is run by Ivar at in Santiago de Compostela. This site participates in the Amazon Affiliate program, designed to provide a means for Ivar to earn fees by linking to Amazon

This site is run by Ivar at

in Santiago de Compostela.
This site participates in the Amazon Affiliate program, designed to provide a means for Ivar to earn fees by linking to Amazon