Recipe: Mediterranean lentil soup with spinach - slow cooker style

I have included a few other recipes on this blog, that feature lentils but this is the first one in which I have used a slow cooker to prepare them. I am a big fan of slow cookers. You prepare, switch on and then forget about them for a few hours. You can even go out of the house for a while and come home to a gorgeous aroma. And I do truly believe that food tastes better for being prepared in a slow cooker. This recipe is a definite winner.

What you will need:

1 cup green or brown lentils

1 tbsp olive oil

1 onion, chopped (optional)

2 stalks of celery, chopped

2 large carrots, peeled and chopped

1 clove garlic, minced (optional)

Half tsp ground cumin

1 potato, peeled and grated

6 cups vegetable stock

250g of spinach leaves, roughly chopped or whole

1 tbsp lemon juice

Method:

Rinse lentils in cold water and set aside.

In a pan, heat oil over medium heat and add onions, celery and carrots.  Cook for about 5 minutes, stirring.  Add garlic and cumin, and cook for 1 minute, stirring. Transfer mixture into slow cooker and add lentils, potato and stock.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender. Add spinach and lemon juice. Cover and cook on High for 20 minutes and then serve.