Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. lentils	Washed and picked over (do not need to pre-soak lentils)
2 quarts low sodium chicken stock
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
2 1/2 cups diced and peeled butternut squash	Washed, peeled, seeded, and diced
1 tablespoon olive oil
1 onion	Washed, peeled and diced
2 stalks celery	Washed, trimmed and diced
2 cloves garlic	Washed, peeled and minced
2 Tablespoon lemon juice
1/2 teaspoon fresh lemon zest	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot, heat oil.
2	Stir in onions and celery and cook until tender.
3	Stir in lentils, coriander, oregano, basil, and thyme.
4	Heat 1 minute.
5	Add chicken stock, bay leaf and squash.
6	Bring to boil.
7	Reduce and simmer for 45 minutes until lentils are tender.	Cook until internal temperature reaches 135°F.
8	Add lemon juice and lemon zest.