Lentil and Spinach Soup Recipe - Forks Over Knives

Ingredients

• 1 cup dry brown or green lentils, rinsed and drained
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• ½ cup finely chopped onion
• 6 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 cups chopped peeled butternut squash
• 1 cup finely chopped tomato
• ¼ teaspoon crushed red pepper
• 2 tablespoons lemon juice
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 6 cups packed fresh spinach, chopped
• 1 tablespoon lemon zest