Lentil Soup With Spinach And Cumin

• 6 tablespoons olive oil
• 4-5 leeks, whites only, chopped
• 2 celery stalks with leaves, chopped
• 3-4 carrots, chopped
• 3 teaspoons ground cumin, toasted
• 4-5 cloves garlic, minced
• 1 pound lentils, rinsed
• 2 smoked ham hocks or ham bone
• 10 cups stock, chicken or vegetable
• 1 pound fresh spinach, chopped
• 2 lemons, juiced
• salt and freshly ground pepper to taste

1. Heat olive oil and saute leeks, celery and carrots over medium heat until soft. If you're using sweet potatoes or parsnips put them in here.
2. Toast cumin in a different pan until it starts to smell fragrant.
3. Add cumin and minced garlic to the vegetables and cook another 2-3 minutes.
4. Add lentils, ham hocks (or smoked tofu) and stock and bring to a boil. After it boils, lower heat, cover the pot part way and simmer for an hour.
5. Remove ham hock and shred meat, removing the fat and gristle. Reserve meat.
6. Puree half of the soup either with an immersion or regular blender.
7. Add meat, spinach, lemon juice, salt and pepper and simmer another 15 minutes.

olive oil, leeks, celery, carrots, ground cumin, garlic, lentils, ham bone, stock, fresh spinach, lemons, salt

Taken from food52.com/recipes/24103-lentil-soup-with-spinach-and-cumin (may not work)