The Washington Post wrote about a guy who cooked a batch of this soup every other Saturday and ate it for lunch almost every work day for 17 years. As you might suspect, it's pretty good.

You can see the original vegetarian recipe in the linked article.

This lentil soup is so good one nurse has eaten it for lunch every workday for 17 years

I modified it a bit, such as chicken stock instead of water--not vegetarian--and store-bought diced butternut squash for convenience. It was really good with lots of flavor, and it looks to be a healthy meal.

It makes a ton, so use a large pot, at least 7 quarts. Here's my version.

Greek Lentil and Spinach Soup With Lemon

1 pound brown or large green lentils, rinsed
10 cups chicken stock (Better than Bullion)
1 jalapeño, seeded and minced
2 teaspoons ground coriander seed (freshly ground if possible)
2 teaspoons ground cumin
1 tablespoon dried oregano
2 bay leaves
2 medium potatoes (about 1.25 pounds total), peeled and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 lb. bag of diced Marketside Butternut Squash from Wal-Mart (or peel, seed and dice a fresh squash)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 garlic cloves, minced
2 teaspoons kosher salt, or more
1/2 teaspoon freshly ground black pepper, or more
1/3 cup fresh squeezed lemon juice, or more
Optional: Fage’ Greek Yogurt

1: In a large pot (recipe will fill a 7.25 quart pot) over medium-high heat, combine the stock, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil. Add the lentils. Reduce to low and simmer, partially covered, about 30 minutes.

2: Add the potatoes, spinach and butternut squash. Re-cover and simmer another 20 minutes.

3: Meanwhile, heat olive oil in a large skillet. Saute the onion until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, another 3 minutes. Add the mixture to the soup. Deglaze the skillet with soup liquid and add that to the pot.

4. Salt and pepper to taste. Simmer until potatoes and squash are tender and spinach is done to your liking.

5: Just before serving, stir the lemon juice into the soup. It’s ready to eat. A dollop of Fage’ Greek Yogurt mixed in your bowl adds a lot.

Pic from the article