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.