North African Lentil Stew

1 to 2 tablespoons olive oil 1 cup chopped onions 3 jalapeño peppers, seeded and minced 4 cloves garlic, minced 1 tablespoon New Mexico-style chili powder 1 teaspoon cumin 1/2 teaspoon coriander 1 cup dried gray-green lentils, rinsed 3 large tomatoes (about 1 pound), peeled and chopped (see note) 3 cups vegetable broth 2 pounds winter squash, peeled and cubed 1 bunch Swiss chard, chopped (including stems) 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste 1 to 2 tablespoons olive oil 1 cup chopped onions 3 jalapeño peppers, seeded and minced 4 cloves garlic, minced 1 tablespoon New Mexico-style chili powder 1 teaspoon cumin ½ teaspoon coriander 1 cup dried gray-green lentils, rinsed 3 large tomatoes (about 1 pound), peeled and chopped (see note) 3 cups vegetable broth 2 pounds winter squash, peeled and cubed 1 bunch Swiss chard, chopped (including stems) 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste

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