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  Greek Lentil & Spinach Soup with Lemon
   Soups
   Kate
   6/19/2008
Ingredients:
1 lb lentils, washed & picked over
2 1/4 quarts plus 1 cup any well flavored vegetable stock or chicken stock (I used chicken)
1 dried poblano chili or fresh jalapeno (jalapeno does not add heat to the taste of soup), seeds & white vein removed
2 tsp whole coriander seeds (may use 1 tsp of ground)
1 1/2 tsp whole cumin seeds (may use 1 tsp of ground)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
2 small potatoes, scrubbed & diced (may use frozen diced potatoes)
1 box (10 oz) frozen chopped spinach or 1 bag (10 oz) of fresh spinach, well washed, stems removed & chopped
2 1/2 cups peeled & diced butter nut squash (use frozen diced)
1 T olive oil
1 large onion, chopped
1 rib of celery with leaves, sliced
3 large garlic cloves, finely chopped
salt to taste
1/3 cup fresh lemon juice (buy whole lemons & squeeze on just before serving
paper-thin slices of lemon for garnish
Instructions:
1. Spray a large heavy soup pot with Pam & in it combine lentils, stock, chili pepper, coriander, cumin, oregano, basil & thyme. Bring to a boil, then turn own heat to very low & simmer, partially covered about 30 min.
2. Add the potatoes & spinach & cover, simmering for another 15 min. Add the butternut squash. Cover again & let simmer while doing next step.

3. Spray a 10-inch skillet with Pam & heat olive oil over med heat. Add the onion & saute until it starts to soften, about 3 min. Add the celery & garlic & saute another 3 min, stirring often. Add this mixture to the soup, deglaze the skillet with a little soup & add the pan contents to the pot. Add salt & taste for seasoning.

4. Just before serving, add the lemon juice, stir well & taste again. Serve hot with a lemon slice floating on top of each soup bowl.
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