Squash-Lentil Chili

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3 tablespoons extra-virgin olive oil

1 large onion, finely chopped

1 tablespoon hot smoked paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

1 cup green lentils, soaked in hot water for 30 minutes and drained

One 28-ounce can peeled Italian tomatoes, chopped

Salt and freshly ground pepper

1 pound butternut squash—peeled, seeded and cut into 1/2-inch dice

5 ounces baby spinach

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