Lentil Soup with Spinach and Cumin

5 T olive oil

3-4 leeks (whites only), chopped

2 celery stalks with leaves, chopped

2 carrots, chopped

3 tsp. ground cumin

3-4 garlic cloves, minced

1 lb. lentils, rinsed 

2 ham hocks (or ham bone, preferably smoked)

10 cups chicken stock

1 lb. fresh spinach, roughly chopped

juice of 1 lemon

salt and freshly ground pepper

In stockpot, heat olive oil and saute leeks, celery and carrots over moderate heat until soft.  Add cumin and garlic and saute vegetables 2 more minutes.

Add lentils, ham hocks and stock and bring sou to boil.  Lower heat, cover pot partly and simmer for 1 hour.  

Remove ham hocks and shred meat, removing all fat and gristle.  Reserve meat.

puree about half of cooked lentils in blender or food processor and return to pot.

add meat, spinach, lemon juice, salt and pepper to taste and simmer soup 15 minutes.

serves 6

-Parker Fam