Keith’s Lentil & Spinach Soup




  • 1 teaspoon Keith Lorren's All Purpose Seasoning
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large yellow onions, chopped
  • 2 tablespoons plus 4 cups water, divided
  • 1 teaspoons salt
  • 1 cup French green (Le Puy) or brown lentils
  • 3 large carrots diced
  • 1 medium Yukon Gold potato, scrubbed
  • 1 lb gently packed spinach any tough stems trimmed
  • 4 scallions, cut into 1-inch pieces
  • 5 cups chicken or vegetable broth,
  • 1 tablespoon cumin seeds, lightly toasted and ground
  • 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


  1. Heat 2 tablespoons oil in a large skillet over high heat. 
  2. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. 
  3. Reduce the heat to low, add 2 tablespoons water and cover. 
  4. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
  5. Meanwhile, rinse lentils and pick out any small stones.
  6. Combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. 
  7. Bring to a boil. 
  8. Reduce heat to maintain a simmer, cover and cook for 20 minutes. 
  9. Cut potato into 1/2 inch dices. 
  10. Chop spinach; set aside.
  11. When the lentils have cooked for 20 minutes, stir in potato, scallions, broth and the remaining 1 teaspoon salt, Keith Lorren's All Purpose Seasoning and return to a gentle simmer. 
  12. Cover and cook for 15 minutes.
  13. Stir in cumin and coriander. 
  14. When the onions are caramelized, stir a little of the simmering liquid into them and add them to the soup.
  15. Return to a simmer, cover and cook 5 minutes more. 
  16. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper.
  17. Return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. 
  18. Stir in 1 tablespoon lemon juice. 
  19. Taste and add more lemon juice and/or pepper, if desired. 
  20. Garnish each bowl of soup with a drizzle of olive oil, crusty bread, and crumbled feta cheese.