Lentil Soup With Spinach And Cumin Recipe

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Lentil Soup with Spinach and Cumin

Mary Boteilho

By
@pillowbee

Wonderful, flavorful soup enjoy by everyone.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

5 tablespoons olive oil
3-4 leeks (white part only), chopped - may substitute 1 medium onion, chopped
2 celery stalks, with leaves, chopped
2 carrots, chopped
3 teaspoons ground cumin
3 cloves garlic, minced
1 pound lentils, rinced
2 ham hocks
10 cups chicken stock
1 lb. fresh spinach, roughly chopped
juice of one fresh lemon
salt and pepper to taste

Directions Step-By-Step

1
In a large stockpot, heat olive oil and saute leeks or onion, celery and carrots over a moderate heat, until soft.
2
Add cumin and garlic and saute vegetables 2 more minutes.
3
Add rinsed, drained lentils, ham hocks and chicken stock and bring soup to a boil. Lower heat, cover pot PARTLY, and simmer for 1 hour.
4
Remove ham hocks. Puree about half of the cooked lentils in a blender or food processor. Be careful if you are using a blender, as the hot soup will rise, so use only 3-4 ladles at a time. Return the pureed soup to the stock pot.
5
Add the chopped spinach, lemon juice, salt and pepper to taste and simmer soup an additional 15 minutes.
6
If the soup seems too thick, you can add some additional chicken stock. It is thick and delicious and great served with a country bread.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy