French lentils and butternut squash come together with the flavors of curry and coriander in this hearty vegetarian soup. All you need is one pot, about an hour and you've got a dish that'll satisfy the whole crowd.
Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt and cook, stirring frequently for 5 minutes.
Add garlic, ginger, and spices and cook for an additional 1 minute. Add broth and increase heat to high. Bring to a boil, reduce to a simmer, and stir in lentils.
Cover and cook for 35-40 minutes or until lentils are tender. Add squash and cook for an additional 5 minutes or until fork tender. Stir in chickpeas and spinach and cook an additional 2-3 minutes, covered, to wilt spinach.
Stir in lemon juice and remaining 1 tsp kosher salt. Serve garnished with chopped cilantro.