lentil soup with spinach and cumin

How To Make lentil soup with spinach and cumin

• 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.
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