Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow onion, fine dice
  • 2 medium celery ribs, small dice
  • 2 medium carrots, small dice
  • 2 Tablespoon minced garlic
  • 3 cups vegetable broth *
  • 2 cups water (or broth)
  • 1 Tablespoon miso *
  • 1 Tablespoon reduced-sodium tamari *
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 2/3 to ¾ cup dry brown lentils (or green lentils) (+/-) *
  • 1.5 lbs. Russet potatoes, peeled and cubed (about 4 medium potatoes)
  • ¼ teaspoon baking soda *
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 Tablespoons dried minced onions
  • 1 bay leaf
  • 1 ½ teaspoon dried crushed thyme leaves
  • 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper
  • 2 Tablespoons lemon juice (+/-) *
  • 1/8 teaspoon lemon zest (+/-) *
  • 3 cups baby spinach (+/-) *
  • Chopped fresh flat leaf parsley
  • Red pepper flake

Instruction

  • Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  • In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, celery, and carrots; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
  • Add the minced garlic, sauté for one minute, stirring constantly, then add all the remaining Base Ingredients (except the baking soda) and Spice/Herb Mix, bring to a boil, then add the baking soda, stir well, then cover with a lid, then lower to a simmer.  Simmer for 25 to 35 minutes or until the potatoes and lentils tender, stirring occasionally.
  • Once the lentils and potatoes are tender, stir in the lemon juice and lemon zest and simmer for a few minutes, then add the baby spinach, stir well. Remove the pot from the stove and allow to sit uncovered for 15 minutes.  This will allow the flavors to marry and develop.
  • Serve topped with chopped fresh parsley and red pepper flakes.