Mediterranean Lentil Soup with Spinach

Recipe from the 125 Best Vegetarian Slow Cooker Recipes

Ingredients:
1 cup green lentils
1 TBS vegetable oil
2 onions, chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 clove minced garlic
1 tsp cumin OR 1 tsp toasted cumin seed, crushed
zest of one lemon
1 potato, peeled and grated
6 cups of vegetable stock
8oz fresh spinach leaves
2 TBS fresh lemon juice
Directions:
Place lentils in a colander and rinse thoroughly with cold water.

Heat oil over medium heat. Cook onions, celery, and carrots, stirring until softened for about 5 minutes. Add garlic cumin and lemon zest and cook for 1 minute.  Transfer mixture to slow cooker, add lentils, shredded potato and stock.

Cover and cook on low for 8-10 hours or on high for 4-6 hours. When vegetables are tender, add spinach and lemon juice. Cover and cook on high for 20 minutes until spinach is cooked and mixture is hot and bubbling.