1 TBSP of olive oil
1 TBSP garlic, minced
Organic veggie stock (the boxed kind, not sure how many oz)
1 cup 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 cup lentils (I used red and black, just to mix it up a bit)
1 cup frozen spinach
A few artichoke hearts (from a jar, chopped)
Heat olive oil in a pot. Add garlic and vegetable stock. Bring to a boil.
Add carrots, onions, spices, and lentils. Cover and boil until tender.
Add spinach and artichoke hearts.
Cook until spinach is heated.
From the kitchen of Angie