Mediter­ranean Lentil Soup with Spinach

The Guardian (Charlottetown) - - FOOD -

From “Best of Bridge Home Cook­ing”, Robert Rose Inc., Toronto, 2015. 15 mL (1 tbsp) veg­etable oil

2 onions, chopped

2 stalks cel­ery, chopped

2 large car­rots, chopped

1 clove gar­lic, minced 5 mL (1 tsp) cumin seeds, toasted and ground (see Tip)

5 mL (1 tsp) grated lemon zest 1.5 L (6 cups) chicken stock or ready-to-use veg­etable or chicken

broth

1 potato, peeled and grated 250 mL (1 cup) dried green or brown lentils, rinsed 30 mL (2 tbsp) freshly squeezed lemon juice 2 mL (½ tsp) cayenne pep­per (op­tional; see Tip) 500 g (1 lb) spinach leaves In a skil­let, heat oil over medium heat for 30 sec­onds. Add onions, cel­ery and car­rots and cook, stir­ring, un­til car­rots are soft­ened, about 7 min­utes. Add gar­lic, toasted cumin and lemon zest and cook, stir­ring, for 1 minute. Trans­fer to a large (min­i­mum 5 quart) slow cooker. Add stock. Soup can be cooled, cov­ered and re­frig­er­ated for up to two days at this point. Stir in potato and lentils. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, un­til veg­eta­bles are ten­der. Add lemon juice and cayenne (if us­ing) and stir. Add spinach. Cover and cook on high for 20 min­utes, un­til spinach is cooked and mix­ture is hot and bub­bly. Serve 6 to 8. Tip: To toast cumin seeds, place seeds in a dry skil­let over medium heat and cook, stir­ring, un­til fra­grant, about 3 min­utes. Im­me­di­ately trans­fer to a mor­tar or a spice grinder and grind. If you pre­fer to use ground cumin, sub­sti­tute half the quan­tity. Tip: If you’re us­ing cayenne pep­per, dis­solve it in the lemon juice be­fore adding to the slow cooker. Mar­garet Prouse, a home econ­o­mist, can be reached by writ­ing her at RR#2, North Wilt­shire, P.E.I., C0A 1Y0, or by email at

mar­garet@is­land­gusto.com.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.