This is another recipe from Forks over Knives Summer 2018 magazine. We are loving that issue here in the office!
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
3 garlic cloves, minced
1 cup lentils
4 cups vegetable broth plus 1 cup water. (Those of you who know me know this was 5 cups water in my house)
1 medium yellow squash, sliced
1 t cumin
1 t oregano
2 large tomatoes, chopped
4 cups spinach
salt
Saute onions, celery, and carrots in 1 tsp oil or 1 T water for 5-6 minutes. Add garlic and lentils for 1 minute. Add broth/water and simmer covered for 30 minutes. Stir in squash, cumin, and oregano. Simmer 10 more minutes. Remove from heat and add tomatoes and spinach. Salt to taste.
