Greek Lentil and Spinach Soup with Lemon

Ingredients

• 1 pound lentils, rinsed and picked over
• 10 cups vegetable broth or water
• 1 jalapeno pepper, stemmed, seeded, and chopped
• 2 teaspoons whole coriander seeds
• 1 1/2 teaspoons cumin seeds
• 2 1/2 dried oregano
• 2 bay leaves
• 2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
• 10 ounces baby squash, chopped
• 1 small butternut squash (1 pound), peeled, seeded, and cut into 1/2-inch dice (about 3 cups)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 ribs celery, with leaves, sliced
• 3 large garlic cloves, finely chopped
• 2 teaspoons kosher salt, or more to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 1/2 cup fresh lemon juice
• 2 lemons