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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large yeliow onions, chopped
• 11/4 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 (or other potato)
• 12 cups gently packed spinach (about 10 ounces)
• 4 green onions, cut into 1-inch pieces
• 5 cups vegetable broth
• 2 cups chopped broccoli
• 1 tablespoon cumin seeds, lightly toasted and ground (or 2 tsp ground cumin)
• 1/2 teaspoon ground coriander
• 1 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1/2 jalapeno pepper, minced
• Freshly ground pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• Crumbled feta cheese for garnish

Description

This Rich Collection Of Greens, Lentils, Cumin And Coriander Makes A. Hearty Fall Or Winter Soup With Layers Of Flavor. Both French Green Lentils And More Commonly Available Brown…

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