On my first visit the local laiki (Farmer's Market) in Athens, Greece, where I'm doing research on the Mediterranean diet, I was inspired to make a soup using only items available at the stands. Although the farmer's market is vast, most vendors sell mostly the same items, which is no surprise as farmers are limited to grow fruits and vegetables according to the season.

Coming from Santa Barbara, California, where, thanks to the Mediterranean-like weather almost year round, I'm used to having a great variety of fruits and vegetables throughout the different seasons. California farmers in general can grow a wide variety of produce, sometimes throughout the year. It was shocking to see the limited variety of seasonal offerings at the laiki (Farmer's Market) in Athens. Nonetheless, it was still a wonderful experience that simply made me think about how spoiled I am to live in an agriculturally rich and fertile area blessed with such mild weather. It is great cooking with the seasons, and it's definitely gratifying to buy locally grown produce from local farmers no matter where I am. I made this soup to share with our cousins in Greece in gratitude for their hospitality and generosity for sharing their home with us.

Get ingredients ready: (use organic ingredients when possible)

3 tablespoons extra virgin olive oil
1 cup red onions, finely chopped
½ cup leeks, finely chopped (white part only)
¾ cup celery, finely chopped
½ cup carrots, finely chopped
3 cloves garlic, pressed or finely chopped
3 medium tomatoes, roughly chopped
½ cup fresh cilantro, loosely filled (large stems removed)
1 teaspoon dry oregano (or 1 ½ fresh oregano)
¼ cup fresh dill
8 cups of water
1½ cups brown lentil beans
1 tablespoon ground cumin
2 teaspoons paprika
½ teaspoon freshly ground pepper
Sea salt (about 2 or 3 teaspoons)
4 cups fresh spinach, roughly chopped
½ cup fresh cilantro leaves, finely chopped
¼ cup fresh lemon juice

1. In a large pot heat oil over low heat. Add red onions and leeks sautéing for 5 minutes occasionally stirring. Stir in celery, carrots and garlic and mix well continuing to sauté for 15 minutes over low to medium heat.

2. Meanwhile, in a blender, combine tomatoes, ½ cup cilantro, oregano and dill blending until completely smooth. Add tomato mixture, water and lentils bringing to a soft boil over medium heat. Add cumin, paprika and black pepper. Reduce heat and cover with lid continuing to lightly simmer for 30 minutes over very low heat. Add salt and mix well continuing to simmer for another 10 minutes without lid. Remove from heat.

3. To serve, place 1 cup of spinach in each serving bowl. Pour soup in each bowl to cover the spinach (this is what I call rawking the spinach). Top each bowl of soup with 1 tablespoon of cilantro and 1 or 2 teaspoons of lemon juice. Enjoy!

Cook's tidbit: Add some steamed quinoa, millet or brown rice for a protein rich meal.