Split Pea and Spinach Soup with Feta and Mint

Ingredients

• 2 tsp. olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/8 tsp. cayenne pepper
• 6 cups low-sodium vegetable broth or chicken broth
• 1 lb. green split peas, picked over and rinsed
• 1 tsp. salt
• 1 (5-oz.) package baby spinach
• 1/4 cup chopped fresh mint, plus additional for garnish
• 2 tsp. lemon juice
• 6 tbsp. crumbled feta
• 6 tbsp. extra virgin olive oil
• *Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.
• TIP: Dried lentils and beans are great to have in your pantry – they’re inexpensive and shelf-stable.
• TIP: We opted for time-saving bagged spinach, but if you prefer, you can save money on this recipe by opting for fresh spinach, then washing and tearing yourself.

Instructions

1. Heat oil in a medium skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic, cumin, coriander and cayenne and cook for 30 seconds or until fragrant, stirring constantly. Transfer to a 4- or 5-quart slow cooker.
2. Add broth, peas and salt and stir to combine. Cover and cook on LOW for about 9 hours or until peas are very tender.
3. Add spinach in batches and stir until wilted. Stir in 1/4 cup mint. Using an immersion blender, puree soup. (Alternately, puree soup in batches in a blender*.) Stir in lemon juice. Ladle into 6 bowls; top evenly with feta and olive oil and sprinkle with additional mint.