Appetizers / Soups / Salads

Lentil Soup with Spinach and Cumin is for Lunch.

Lentil Soup with Spinach and Cumin takes 30 minutes to prepare.

Lentil Soup with Spinach and Cumin takes 90 minutes to cook.

Lentil Soup with Spinach and Cumin makes 12 servings.

The ingredients for Lentil Soup with Spinach and Cumin are:

2 tbsp olive oil
3 ea leeks, white part only, sliced
2 ea stalks celery, with leaves, chopped
2 ea carrots, chopped
1 tbsp ground cumin
3 ea cloves garlic
1 lb. dry lentils
2 ham hocks
10 cups chicken broth
1 lb. fresh spinach, roughly chopped
1 lemon, juice only
salt and pepper to taste

Here is how you make Lentil Soup with Spinach and Cumin:

1 In stockpot, heat olive oil and saute chopped leeks celery and carrots over moderate heat until soft.2 Add cumin and garlic and saute vegetables 2 more minutes.3. Add lentils (wash before using), ham hocks and chicken stock and bring soup to boil.4 Lower heat, partially cover pot and simmer 1 hour.5. Remove ham hocks and shred meat, removing all fat and gristle. Reserve meat.6. Puree about half of cooked lentils in blender or food processor and return to pot.7. Add meat, spinach, lemon juice, salt and pepper to taste and simmer soup 15 minutes.Number of Servings: 12Recipe submitted by SparkPeople user DENISED5.

The nutritional information for Lentil Soup with Spinach and Cumin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 165.8

• Total Fat: 5.3 g
• Cholesterol: 3.4 mg
• Sodium: 1,397.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 4.7 g
• Protein: 15.1 g