astrid

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1 cup lentils of choice (I used red lentils)

1 onion

2 carrots

1 sweet potato

2 cloves garlic

1 tsp cooking oil of choice (I use canola oil)

1 can (16 oz) diced tomatoes

1 bag (4 cups) frozen spinach

4 tsp better than bouillon seasoned vegetable base (or other base of choice)

1 tbsp Worcestershire sauce

Spices (I use black pepper, rosemary, thyme, oregano, and 1 bay leaf)

as much water as will fit in the pot (leave some room for boiling)

Cook the onion, garlic, and sweet potatoes in the oil. When onions begin to turn translucent add water & broth base, spices, Worcestershire sauce, tomatoes, and lentils. Bring to a boil then simmer for 15 minutes. Add carrots and simmer 5 minutes, then add spinach and simmer for an additional 10 minutes. Then it's done.