Lentil and Butternut Squash Soup

1 lb lentils, washed and picked over (do not need to pre-soak lentils)
2 quarts chicken stock
2 t. coriander seeds
1 t. cumin seeds
1 t. dried oregano
1 t. dried basil
1 t. dried thyme
1 bay leaf
2 1/2 c. diced and peeled butternut squash
1 T. olive oil
1 onion, diced
2 stalks celery, diced
2 gloves garlic, minced
2 T. fresh lemon juice
1/2 t. fresh lemon zest
In a large stock pot, heat oil. Stir in onions and celery and cook until tender. Stir in lentils, coriander, oregano, basil, and thyme. Heat 1 minute. Add chicken stock, bay leaf and squash. Bring to boil. Reduce and simmer for 45 minutes until lentils are tender. Add lemon juice and lemon zest. Serve
Serves 8.