Mediterranean Lentil Soup with Spinach

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.