Ingredients:
2–3 Tbsp olive oil
½ large onion, chopped
2–3 carrots, chopped
1 celery stalk, chopped
1 leek, sliced and cleaned
4 cloves garlic, chopped
1 cup brown lentils
½ cup crushed or chopped tomatoes
6 cups vegetable broth (plus more if needed)
2 medium red potatoes, peeled and diced
1 Tbsp. each chopped fresh basil and oregano
1 bunch spinach, chopped
Salt and pepper to taste
Optional: 1–2 links of sausage, browned and sliced
Serve with: crusty bread
Instructions:
1.Heat oil in a Dutch oven over medium heat.
2.Sauté onion, carrots, celery, and leek until softened; add garlic and cook briefly.
3.Stir in lentils, tomatoes, and broth. Simmer 20 minutes.
4.Add potatoes and herbs; cook until tender, about 15 minutes. Add broth if needed.
5.Stir in spinach to wilt, then season with salt and pepper.
6.Optional: Top with sausage slices and serve with crusty
bread.
Recipe by Jenn Borealo, Culinary Specialist
