Add new recipe "Greek Lentil Soup".

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+[[!meta title="Greek Lentil Spinach Soup with Lemon"]]
+
+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
++ 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.  
+
+[[!tag soup squash spinach lentil]]