2 cups dry green or brown lentils, rinsed
ÂĽ cup olive oil or ÂĽ cup veggie broth for oil-free
1 medium yellow onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon mustard seed
1 teaspoon cumin seed
1 teaspoon fennel
(28-ounce) BPA-free can or carton of crushed tomatoes
4 cups veggie broth
4 cups water
2 cups chopped spinach
Sea salt and black pepper to taste
1.
Effect–Nichole Dandrea-Russert, MS, RDN
Nichole has been a registered dietitian nutritionist for 25 years, specializing in heart disease, diabetes, sports nutrition and women