This is a hearty soup that I came up with.
The lentils are nutty and the spices are very warming.
It is a gluten-free and dairy-free recipe. 


  • 1 tbsp. of olive oil
  • 1 tbsp. garlic, minced
  • Organic veggie stock (the boxed kind, not sure how many oz)
  • 1 cp. sliced carrots
  • Sliced green onions (use however many you would like)
  • 1/2 tsp. onion powder
  • 1/2 – 1 tsp. basil
  • 1/4 tsp. sage
  • Pinch of rosemary
  • 1 cp. lentils (i used red and black, just to mix it up a bit)
  • 1 cp. frozen spinach
  • A few artichoke hearts (from a jar, chopped)


  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 and artichoke hearts.
  4. Cook until spinach is heated

From the kitchen of Angie