1. In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes. 2. Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step. 3. Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning. 4. Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
