3 T Olive Oil
6-8 cloves Garlic, minced
1 Yellow Onion, chopped
4 Carrots, chopped
4 stalks Celery, chopped
1 T salt
1 lb Lentils (about 2 cups)
2 qt Vegetable or chicken Broth
1 package frozen chopped spinach
Salt and Pepper to taste
Saute the garlic, onion, carrots, and celery in the olive oil with the salt for about 5 minutes.
Add the lentils and coat them in the oil.
Add the broth and simmer for 30 minutes over medium-high heat.
Add the frozen spinach to the pot and cook until just thawed. Overcooking the spinach will cause it to brown.