Pam cooking spray
1 pound lentils, washed and picked over
2 ¼ quarts plus 1 cup any well-flavored vegetable stock or water
1 dried poblano chili or 1 fresh jalapeno
2 teaspoons whole coriander seeds
1 ½ teaspoons while cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
2 bay leaves
2 red potatoes, scrubbed and diced
2 ½ cups peeled and diced butternut squash
1 table spoon olive oil
1 large white onion, shopped
3 large cloves garlic, pealed and finely chopped
1/3 cub freshly squeezed lemon juice
1 bag, 10 oz of fresh spinach, chopped.
2 ribs celery with leaves, sliced
In large soup pot, begin by heating olive oil over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic, sauté another 3 minutes.
Combine the leniils, stock or water, chili and spices (don’t forget to add a little salt). Bring to a boil, then turn down the heat to very low and let simmer, partially covered for about 30 minutes.
Add the potatoes. After five minutes, add the squash and let simmer for another 10 minutes. Add the spinach and lemon. Ready to serve after spinach has wilted.
Serves 4 to six
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...more to come | 
