Mediterranean Lentil Soup with Spinach

By KathyCooks

Ingredients

• 1 cup green or brown lentils
• 1 tbsp vegetable oil
• 2 onions, chopped
• 2 stalks celery, chopped
• 3 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• zest and juice of 2 lemons
• 1 potato, peeled and grated
• 6 cups vegetable stock
• 8 oz fresh spinach chopped (or 1 10oz package frozen spinach, thawed)

Preparation

Step 1

1. rinse lentils and set aside
2. Saute onions, celery and carrots about 5 minutes - until softened
3. Add garlic, cumin and lemon zest and cook for another minute
4. transfer to slow cooker and add lentils, potato and stock
5. Cook on low for 8-10 hours or high for 4-6 hours, until vegetables are tender.
6. Add lemon juice and spinach and cook for another 20 minutes.