Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, diced (about 1.5 cups)
  • 3 medium Carrots, peeled and sliced into rounds
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 2 large Yukon Gold potatoes, cubed (1/2 inch)
  • 0.5 cup Dried red lentils, rinsed
  • 1 can (14.5 oz) Diced tomatoes
  • 6 cups Vegetable broth
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 2 Bay leaves
  • 1 cup Frozen peas
  • 2 cups Fresh baby spinach
  • 1 tbsp Fresh lemon juice
  • 0.5 tsp Salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 8 minutes until the onions are translucent and the vegetables have softened slightly.
  2. Add the minced garlic, dried oregano, and dried thyme. Cook for 1 minute until fragrant.
  3. Stir in the cubed Yukon Gold potatoes, rinsed red lentils, diced tomatoes (with juices), vegetable broth, bay leaves, salt, and black pepper.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the lentils have broken down and the potatoes are fork-tender.
  5. Stir in the frozen peas and chopped baby spinach. Cook for 3 minutes until the peas are heated through and the spinach has wilted.
  6. Remove the bay leaves. Stir in the fresh lemon juice and season with salt and cracked black pepper to taste before serving.