-1 tablespoon olive oil
-6 cloves garlic
-1/2 cup chopped celery
-1 cup chopped carrot
-1 cup chopped onion
-8 cups broth (I used vegetarian)
-2 cups dried lentils
-1/2 teaspoon dried oregano
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-1 (10 ounce) package of frozen chopped spinach, thawed
1. In a large stockpot, heat the oil and saute garlic, celery, onions, and carrot until tender. Add the stock and the rinsed lentils.
2. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes or until lentils are tender. Stir occasionally.
3. Add the oregano, salt, pepper, and spinach. Simmer uncovered for 15 minutes.
Happy Friday! Today I’m going to probably run on the dreadmill due to the snow in Pittsburgh. Then I have fitness theory and creative writing. Tonight = bowling night!
Have a great weekend ❤