Mediterranean Lentil Soup with Spinach
1 cup dried green lentils
1 tbsp vegetable oil
2 onions, chopped
2 stalks celery, peeled and chopped
2 large carrots, peeled and chopped
1 tsp cumin seeds (crushed)
1 tsp grated lemon zest
1 potato, peeled and grated (I don't bother with peeling)
6 cups vegetable stock
8 oz fresh spinach, coarsely chopped
2 tbsp freshly squeezed lemon juice
*In a colander, rinse lentils thoroughly under cold running water. Set aside.
*In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until vegetables are softened, about 5 minutes. Add garlic, cumin seeds and lemon zest and cook, stirring for 1 minute. Transfer mixture to slow cooker. Add reserved lentils, potato and stock.
*Cover and cook on low for 8-10 hours or on High for 4-6, until vegetables are tender. Add spinach and lemon juice. Cover and cook on High for 20 minutes, until spinach is cooked and mixture is hot and bubbling.