Ingredients

• Olive oil - 2 tablespoons
• Onion, chopped - 1 large
• Garlic cloves, minced - 3 cloves
• Carrots, diced - 2 medium
• Celery stalks, diced - 2 stalks
• Potatoes, diced - 2 medium
• Tomato paste - 2 tablespoons
• Diced tomatoes - 1 can (14 oz)
• Vegetable broth - 4 cups
• Green lentils, rinsed - 1 cup
• Bay leaf - 1
• Thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Spinach, fresh - 2 cups

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add chopped onion and cook until translucent, about 5 minutes.

3. 3.

   Stir in garlic, carrots, and celery, and cook for another 5 minutes.

4. 4.

   Add potatoes and tomato paste, and cook for 2 minutes.

5. 5.

   Stir in diced tomatoes and vegetable broth.

6. 6.

   Add lentils, bay leaf, thyme, salt, and pepper.

7. 7.

   Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.

8. 8.

   Stir in fresh spinach and cook until wilted, about 2 minutes.

9. 9.

   Remove bay leaf before serving.

Nutritional Facts