You may also like
Categories:Viewed: 14 - Published at: 3 months ago
Ingredients
- 6 tablespoons olive oil
- 4-5 leeks, whites only, chopped
- 2 celery stalks with leaves, chopped
- 3-4 carrots, chopped
- 3 teaspoons ground cumin, toasted
- 4-5 cloves garlic, minced
- 1 pound lentils, rinsed
- 2 smoked ham hocks or ham bone
- 10 cups stock, chicken or vegetable
- 1 pound fresh spinach, chopped
- 2 lemons, juiced
- salt and freshly ground pepper to taste
Method
- Heat olive oil and saute leeks, celery and carrots over medium heat until soft. If you're using sweet potatoes or parsnips put them in here.
- Toast cumin in a different pan until it starts to smell fragrant.
- Add cumin and minced garlic to the vegetables and cook another 2-3 minutes.
- Add lentils, ham hocks (or smoked tofu) and stock and bring to a boil. After it boils, lower heat, cover the pot part way and simmer for an hour.
- Remove ham hock and shred meat, removing the fat and gristle. Reserve meat.
- Puree half of the soup either with an immersion or regular blender.
- Add meat, spinach, lemon juice, salt and pepper and simmer another 15 minutes.
