1/2 Onion (yellow or white)
2 Carrots
2 Celery Ribs
2 teaspoons Olive Oil
Handful of fresh Baby Spinach
1 small Bay Leaf
1/2 teaspoon dried Thyme
1/2 teaspoon dried Marjoram
3 cups water and vegetable broth
3 cups water and vegetable broth
Salt and Pepper (to taste)
Begin by finely dicing onion, carrots, celery and spinach and set aside. Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes. Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting. Simmer for about 25 minutes and taste for seasoning level. Serve immediately with crusty sourdough bread. Store unused portion in tightly sealed vessel in refrigerator.
Begin by finely dicing onion, carrots, celery and spinach and set aside. Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes. Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting. Simmer for about 25 minutes and taste for seasoning level. Serve immediately with crusty sourdough bread. Store unused portion in tightly sealed vessel in refrigerator.
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