Mediterranean Lentil Soup With Spinach

• 1 cup green lentils or 1 cup brown lentils
• 2 onions, chopped
• 2 celery ribs, finely chopped
• 2 carrots, finely chopped
• 1 potato, peeled and grated
• 1 clove garlic, minced
• 1 teaspoon cumin seed
• 1 teaspoon lemon, zest of
• 6 cups vegetable broth (chicken broth may be substituted)
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 tablespoons lemon juice

1. Sort lentils and rinse under cold water.
2. Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
3. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
4. Add spinach and lemon juice and cook on HIGH for 20 minutes more.

green lentils, onions, celery, carrots, potato, clove garlic, cumin, lemon, vegetable broth, lemon juice

Taken from www.food.com/recipe/mediterranean-lentil-soup-with-spinach-82509 (may not work)