Step 1

1 In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves

Step 2

2 Bring to a boil, then reduce the heat to low

Step 3

3 Simmer, partially covered, about 30 minutes, until the lentils are tender

Step 4

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

Step 5

5 Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering

Step 6

6 Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes

Step 7

7 Add the celery and garlic and cook, stirring often, until they soften, 3 minutes

Step 8

8 Add the mixture to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot

Step 9

9 Add the salt and pepper, taste, and add more if needed

Step 10

10 Pick out and discard the bay leaves

Step 11

11 Thinly slice one of the lemons and cut the other into wedges

Step 12

12 Just before serving, stir the lemon juice into the soup

Step 13

13 Serve the soup hot, with a lemon slice floating atop each bowl

Step 14

14 Pass lemon wedges at the table