carrots, peeled and chopped
1.In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, toasted cumin and lemon zest and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add broth.
2.Stir in potato and lentils. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender. Add lemon juice and cayenne, if using, and stir. Add spinach. Cover and cook on High for 20 minutes, until spinach is cooked and mixture is hot and bubbly.
Make Ahead
This soup can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Tips
If you’re using cayenne pepper, dissolve it in the lemon juice before adding to the slow cooker.
If you are using fresh spinach leaves in this recipe, take care to wash them thoroughly, as they can be quite gritty. To wash spinach: Fill a clean sink with lukewarm water. Remove the tough stems and submerge the tender leaves in the water, swishing to remove the grit. Rinse thoroughly in a colander under cold running water, checking carefully to ensure that no sand remains. If you are using frozen spinach in this recipe, thaw and squeeze the excess moisture out before adding to the slow cooker.
Greek-Style Split Pea Soup
This is a soup version of the Greek appetizer fava, a purée of yellow split peas often topped with capers or stewed tomatoes. Here I’ve suggested the addition of a persillade made with red wine vinegar as a flavor enhancer, but you can also finish the soup with a dollop of warm tomato sauce. For a smoother result, purée the soup after it has finished cooking.
VEGAN FRIENDLY
MAKES 8 SERVINGS
•Large (minimum 5 quart) slow cooker
| 2 cups | yellow split peas (see Tips, below) | 500 mL |
| 1 tbsp | olive oil | 15 mL |
| 2 | onions, finely chopped | 2 |
| 4 | stalks celery, diced | 4 |
| 4 | carrots, peeled and diced | 4 |
| 4 | cloves garlic, minced | 4 |
| 1 tsp | dried oregano leaves, crumbled | 5 mL |
| ½ tsp | cracked black peppercorns | 2 mL |
| 6 cups | Enhanced Vegetable Stock (see Variation, page 38) or lower-salt vegetable broth | 1.5 L |
| Persillade (optional) | ||
| 1 cup | packed parsley leaves, finely chopped | 250 mL |
| 4 | cloves garlic, minced | 4 |
| 4 tsp | red wine vinegar | 20 mL |
1.In a large pot, combine split peas and 8 cups (2 L) cold water. Bring to a boil over medium-high heat and boil rapidly for 3 minutes. Turn off element and set aside for 1 hour. Drain and rinse thoroughly. Set aside.
2.In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add reserved split peas and stock and stir well.
3.Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until peas are tender.
4.Persillade (optional): In a bowl, combine parsley, garlic and vinegar. (You can also make this in a mini-chopper.) Set aside at room temperature for 30 minutes to allow flavors to develop. To serve, ladle soup into individual bowls and garnish with persillade, if using.
Make Ahead
This soup can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 3 and 4.
Tips
Traditional wisdom suggests that yellow split peas do not need to be soaked before cooking. However, I have found that without a good pre-soaking they are a bit tough.
Persillade counts as 1 Free Food/Extra.
Variation
Instead of the persillade, top each serving of soup with a dollop of warm tomato sauce.
Beet Soup with Lemongrass and Lime
This Thai-inspired soup, which is served cold, is elegant and refreshing. Its jewel-like appearance and intriguing flavors make it a perfect prelude to any meal. I especially like to serve it at summer dinners in the garden.
VEGAN FRIENDLY
MAKES 8 SERVINGS
•Works in slow cookers from 3½ to 6 quarts
| 1 tbsp | olive oil | 15 mL |
| 1 | onion, chopped | 1 |
| 4 | cloves garlic, minced | 4 |
| 2 tbsp | minced gingerroot | 25 mL |
| 2 | stalks lemongrass, trimmed, smashed and cut in half crosswise | 2 |
| 2 tsp | cracked black peppercorns | 10 mL |
| 6 | medium beets, peeled and chopped (about 2½ lbs/1.25 kg) | 6 |
| 6 cups | Basic Vegetable Stock (see recipe, page 38) or lower-salt vegetable broth | 1.5 L |
| 1 | red bell pepper, seeded and diced | 1 |
| 1 | long red chile pepper, seeded and diced, optional Zest and juice of 1 limeFinely chopped cilantro | 1 |
1.In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, lemongrass and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware.
2.Add beets and stock. Cover and cook on Low for 8 hours or on High for 4 hours, until beets are tender. Add red pepper and chile pepper, if using. Cover and cook on High for 30 minutes, until peppers are tender. Remove lemongrass and discard.
3.Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Transfer to a large bowl. Stir in lime zest and juice. Chill thoroughly, preferably overnight.