Ingredients
| Ingredient | Amount |
|---|---|
| Brown lentils | 1 1/2 cup |
| Carrots | 3 |
| Celery | 2 stalk |
| Yellow onion | 1 |
| Garlic | 3 cloves |
| Canned diced tomatoes | 1 can |
| Vegetable broth | 32 oz |
| Baby spinach | 4 oz |
| Ground cumin | 1 tsp |
| Olive oil | 2 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Dice the onion, carrots, and celery. Warm 2 tbsp oil in a pot over medium and soften them with the minced garlic and cumin, 6–8 minutes.
- Rinse the lentils and add them with the diced tomatoes, broth, and 2 cups water. Bring to a boil, then simmer until the lentils are tender, 25–30 minutes.
- Stir in the spinach until wilted, about 2 minutes. Season with salt and pepper, adding a splash of water if it's thick.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.