8 servings
Ingredients:
1 lb brown or green lentils, rinsed and picked over
10 cups vegetable broth or water
1 Jalapeno pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 ½ teaspoons cumin seeds
2 ½ teaspoons dried oregano
2 bay leaves
2 medium Yukon Gold, russet or red potatoes, 1 ¼ lbs, washed and cut into 1/2 inch dice
10 oz baby spinach, chopped
1 small butternut squash, 1 lb, peeled, seeded, and cut into ½ in, about 3 cups
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery with leaves, sliced
3 large garlic cloves,
2 teaspoons kosher salt, or more to taste
½ teaspoon freshly ground pepper, or more to taste
2 lemons
1/3 cup fresh lemon juice
Directions
In a large soup pot over medium high heat, combine first 7 ingredients. Bring to a boil and reduce to low, simmer partially covered 30 minutes, until the lentils are tender.
Add next three ingredients, cover and cook until potatoes and squash are tender, about 20 minutes.
Meanwhile in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook, stirring until it starts to soften, about 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add this to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.
Thinly slice one of the lemons and cut the other in wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.