Mediterranean Lentil Soup With Spinach - cooking recipe
Ingredients
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1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice
Preparation
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Sort lentils and rinse under cold water.
Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
Add spinach and lemon juice and cook on HIGH for 20 minutes more.
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