Greek Lentil And Spinach Soup With Lemon - cooking recipe

Ingredients

1 lb lentils, washed and picked over
10 cups vegetable stock
1 fresh jalapeno, seeded and minced
2 teaspoons white coriander seeds
1 1/2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
2 small potatoes, scrubbed and diced
10 ounces fresh spinach, well washed, stems removed and chopped
2 1/2 cups peeled and cubed butternut squash
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, with leaves, sliced
3 large garlic cloves, peeled and finely chopped
salt, to taste
1/3 cup fresh lemon juice
paper-thin slices lemon, for garnish

Preparation

In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
Heat the olive oil in a skillet and add the onion and saute until it starts to soften, about 3 minutes. Add the celery and garlic and saute another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.