Lentil Vegetable Soup

Ingredients

• 1 cup lentils (dried)
• 6 cup stock or water
• 1 cloves jalapeño (diced)
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp oregano
• 2 leaves bay leaves
• 2 tbsp olive oil
• 1 medium onion (diced)
• 1 stalk celery (diced)
• 2 cloves garlic (minced)
• 2 medium potatoes (diced)
• 2 cup butternut squash (diced)
• 2 cup spinach (fresh)
• 1/3 cup fresh lemon juice
• 2 whole lemons (sliced and cut into wedges for serving)
• salt (to taste)
• 1/2 tsp black pepper (freshly ground, or more to taste)

Instructions

1. 1

   In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano, and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

2. 2

   Add the potatoes, butternut squash, and spinach, re-cover, and cook another 15 to 20 minutes, until the potatoes and squash are tender.

3. 3

   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, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes.

4. 4

   Add the onion mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper to taste, and add more if needed. Pick out and discard the bay leaves.

5. 5

   Just before serving, stir the fresh lemon juice into the soup. Serve with lemon wedges on the side.

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