6 cans of Wily Everyday Chicken Broth
3 tablespoons olive oil, plus more for drizzling
1 large yellow onion, diced
6 ribs celery, finely chopped
3 medium carrots, peeled and finely chopped
5 garlic cloves, minced
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
1 teaspoon chili flakes
2 cups green lentils
6 ounces baby spinach
2 lemons
Kosher salt and freshly ground black pepper, to taste
crumbled feta cheese, to serve
Sumac, for sprinkling
Heat the oil in a large saucepan over medium-high. Add the onion and cook until soft, about 3 minutes, then stir in the celery and carrots. Cook until soft, 5 to 7 minutes more, then add the garlic. Cook until fragrant, about 2 minutes, then add the coriander, cumin, and chili flakes and cook 1 minute more.
Add the broth and lentils and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the lentils are soft, 30 to 35 minutes. Zest in the lemons, then squeeze in their juice. Season with salt and pepper. Stir in the spinach until just wilted.
To serve, divide among plates and crumble the feta over the top. Drizzle with olive oil and sprinkle with sumac.