Lentil and Spinach Soup

In a bowl combine lentils and 3 cups hot water. Let soak at least 20 minutes. For oil-free: Heat a large saucepan over medium. Add onion, garlic, and ¼ cup water. Cook 10 minutes or until onion is tender, stirring occasionally. *(If using oil: Heat a large saucepan over medium. Add olive oil, then add onion and garlic. **Cook** 10 minutes or until onion is tender, stirring occasionally.)* Drain lentils; add to saucepan along with vegetable broth, thyme, and oregano. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Stir in squash, tomato, and crushed red pepper. Cover and cook 20 minutes more or until squash is tender. Stir in lemon juice. Season with salt and black pepper. Stir in spinach and lemon zest. Cook 1 to 2 minutes more or until spinach wilts slightly. Serve immediately. Prep-time: 1 HOUR / Ready In: 2 HOURS, 30 MINUTES Makes 25 to 28 balls