Greek Lentil and Spinach Soup with Lemon
This brightly flavorful, easy soup from an almost three-decade-old cookbook is so good that one fan — Reid Branson of Seattle — has made a batch every week and eaten it for lunch almost every workday for more than 15 years. In addition to all its other virtues, it’s vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.
It reminds me of the soup my cousin Jim Syiek makes.
The soup can be refrigerated for up to 10 days or frozen for up to 3 months.
From Jim Syiek: