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...."
INGREDIENTS
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1 pound lentils, rinsed and picked over
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10 cups vegetable broth or water
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1 jalapeño pepper, stemmed, seeded and chopped
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2 teaspoons whole coriander seeds
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1 1/2 teaspoons cumin seeds
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2 1/2 teaspoons dried oregano
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2 bay leaves
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2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
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10 ounces baby spinach, chopped
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1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
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2 tablespoons olive oil
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1 large onion, chopped
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2 ribs celery, with leaves, sliced
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3 large garlic cloves, finely chopped
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2 teaspoons kosher salt, or more to taste
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1/2 teaspoon freshly ground black pepper, or more to taste
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2 lemons
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1/3 cup fresh lemon juice
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