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Ingredients

• 2 tablespoon(s) extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 1.25 teaspoon(s) salt, divided
• 2 tablespoon(s) water
• 4 cup(s) water
• 1 cup(s) French green (Le Puy) or brown lentils
• 8 large green chard leaves
• 1 medium Yukon Gold potato, scrubbed
• 12 cup(s) (about 10 ounces) gently packed spinach, any tough stems trimmed
• 4  scallions, cut into 1-inch pieces
• 5 cup(s) vegetable broth, store-bought or homemade
• 2 cup(s) chopped broccoli
• 1 tablespoon(s) cumin seeds, lightly toasted and ground (see Tip)
• 1/2 teaspoon(s) ground coriander
• 1 cup(s) chopped fresh cilantro
• 2 tablespoon(s) chopped fresh mint
• 1/2  jalapeño pepper, minced
• Freshly ground pepper, to taste
• 1 tablespoon(s) fresh lemon juice, or more to taste
• Crumbled feta cheese, for garnish

Description

Lentils Seem To Go 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.

Delish