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Greek   -   Lentil And Spinach Soup With Lemon   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients	1 Pound Lentils 2 Quarts Chicken Stock 1 Medium Jalapeno -- Chopped 2 Teaspoons Coriander Seed 2 Teaspoons Cumin Seed 1 Teaspoon Oregano 1 Teaspoon Basil 1/2 Teaspoon Thyme 2 Medium Bay Leaves 2 Medium Potatoes -- Chopped 1 Bunch Spinach -- Chopped 1 Small Butternut Squash -- Chopped 1 Tablespoon Olive Oil 1 Large Onion -- Chopped 2 Stalks Celery -- Chopped 3 Cloves Garlic -- Chopped Salt And Pepper -- To Taste 3 Lemons Lemon Juice
Directions	Combine lentils, stock, jalapeno, coriander, cumin, oregano, basil, thyme and bay leaves. Bring to a boil and simmer for 30 minutes. Add potatoes and spinach, cover and simmer for 15 minutes. Add squash and simmer for 15 minutes. Meanwhile, saute onion in olive oil for 5 minutes. Add celery and garlic, saute for 3 minutes. Add salt and stir well. Add onion mixture to the soup pot. Remove from heat and add lemon juice. Serve.
Serves	4
Time to Make	0:00

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