3 cups leeks, pale green and white parts, thinly sliced

1 cup garlic scapes, tips removed, chopped

2 tablespoons extra-virgin olive oil

4 cups water

¼ cup red lentils, washed well and drained

5 cups packed spinach, stems removed, washed

1 ⅛ teaspoons kosher salt, or more to taste

¼ teaspoon of freshly grated nutmeg, or more to taste

1 tablespoon fresh lemon juice

Sour cream or yogurt for serving 


1. Wash sliced leeks in a bowl of cold water, and drain well.

In a 2-quart saucepan over medium heat, gently saute garlic scapes and leeks in olive oil with a pinch of salt until softened, about 7 minutes.

2. Add water and the red lentils to the pot and bring everything to boil.

Lower the heat and cook covered for 15 minutes, or until the lentils are soft.

3. Add the spinach and the remaining 1 teaspoon salt, and continue simmering until spinach has wilted, but is still emerald green.

4. Remove from heat, and puree in a blender on the highest speed till velvety smooth. Season to taste with nutmeg, lemon juice and more salt.

Garnish with a dollop of sour cream or yogurt. Can be served hot or chilled..  

Makes 5 cups

Cream of Spinach Soup