Ingredients:

  • 1 tbsp. of olive oil
  • 1 tbsp. garlic, minced
  • 1 box chicken stock
  • 1 cup carrots, sliced
  • 3-5 green onions, sliced
  • 1/2 tsp. onion powder
  • 1/2 – 1 tsp. basil
  • 1/4 tsp. sage
  • Pinch of rosemary
  • 1 cup lentils (I used red and black, just to mix it up a bit)
  • 3 cups spinach

Directions:

  1. Heat olive oil in a pot. Add garlic and vegetable stock. Bring to a boil.
  2. Add carrots, onions, spices, and lentils. Cover and boil until tender.
  3. Add spinach until cooked.

From the kitchen of Angie