Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups green lentils (rinsed & drained)
  • 5 garlic cloves (minced & divided)
  • 1 large onion (finely chopped)
  • 3 large carrots (chopped)
  • 2 large celery stalks (chopped)
  • 1 tbsp avocado oil
  • 28 oz can diced tomatoes (low sodium)
  • 12 cups vegetable broth (low sodium)
  • 2 tsp cumin (ground)
  • 2 tsp oregano (dried)
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 3 bay leaves
  • 3 handfuls of spinach
  • 1/2 cup parsley (finely chopped)
  • Parmesan cheese (grated (for garnish))

Instruction

  • Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 minutes, stirring occasionally. Add carrots and celery; sauté for a few more minutes, stirring occasionally.
  • Add cumin, oregano and lentils; sauté for another 3 minutes.
  • Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.
  • Add spinach, remaining garlic, parsley and stir. Serve hot garnished with Parmesan cheese.