Lentil soup so good nurse has eaten it for lunch every workday for 17 years

Name: Lentil soup so good nurse has eaten it for lunch every workday for 17 years
Ingredients: 8 servings; 1 pound lentils, rinsed and picked over; 10 cups vegetable broth or water; 1 jalapeño pepper, stemmed, seeded and chopped; 2 teaspoons whole coriander seeds; 1 1/2 teaspoons cumin seeds; 2 1/2 teaspoons dried oregano; 2 bay leaves; 2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice; 10 ounces baby spinach, 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; 1/3 cup fresh lemon juice; 2 lemons