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Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 1 1/4 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)
• 1/2 teaspoon ground coriander
• 1 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1/2 jalapeño pepper, minced
• Freshly ground pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• Crumbled feta cheese for garnish

Description

Very Green Lentil Soup - The Huffington Post

Kitchen Daily