Real Recipes From Real Home Cooks ®

lentil soup with spinach and cumin

(1 rating)
Recipe by
Mary Boteilho
Hendersonville, NC

Wonderful, flavorful soup enjoy by everyone.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For lentil soup with spinach and cumin

  • 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

  • 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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