Lentil Soup with Spinach and Cumin

Lentil Soup With Spinach And Cumin Recipe

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Mary Boteilho


Wonderful, flavorful soup enjoy by everyone.

★★★★★ 1 vote
30 Min
1 Hr 30 Min
Stove Top


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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

How to Make Lentil Soup with Spinach and Cumin


  • 1In a large stockpot, heat olive oil and saute leeks or onion, celery and carrots over a moderate heat, until soft.
  • 2Add cumin and garlic and saute vegetables 2 more minutes.
  • 3Add rinsed, drained lentils, ham hocks and chicken stock and bring soup to a boil. Lower heat, cover pot PARTLY, and simmer for 1 hour.
  • 4Remove 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.
  • 5Add the chopped spinach, lemon juice, salt and pepper to taste and simmer soup an additional 15 minutes.
  • 6If 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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About Lentil Soup with Spinach and Cumin

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

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