Adapted from Dairy Hollow House Soup and Bread

2590 cal/recipe

Ingredients

• 1 lb lentils, washed and picked over
• 2 1/2 quarts vegetable broth
• 1 dried poblano pepper (hard stem broken off) or 1 fresh jalapeno (stem removed and halved)
• 2 tsp whole coriander seeds
• 1 1/2 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 2 bay leaves
• 2 med potatoes, scrubbed and diced
• 10-oz frozen, chopped spinach; thawed
• 2 1/2 c peeled and diced butternut squash (approximately 1/2 of one butternut squash)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 ribs celery, sliced
• 3 large cloves garlic
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/3 c lemon juice

Directions

• Combine lentils, broth, chili, coriander, cumin, oregano, basil, thyme, and bay in large pot.
• Bring to a boil and then simmer, partially covered, about 30 min (until lentils are half-way cooked).
• Add potatoes, spinach, and squash.
• Re-cover and cook 20 min.
• In a large skillet, heat olive oil over med heat.
• Saute onion in oil until it starts to soften.
• Add celery and garlic to onion and then saute until garlic starts to brown.
• Transfer onion, celery, and garlic to pot.
• De-glaze skillet with a little soup broth and return de-glazed broth to pot.
• Add sal and pepper to pot.
• Just before serving, add lemon juice.

Notes

• When doubled, this recipe uses approximately one butternut squash