Ingredients

3 cup green french lentils, rinsed

5 tbsp olive oil

1 large yellow onion, finely diced

3 celery stalks, finely diced

3 carrots, chopped

6 cloves garlic

1 1/2 tsp. ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp smoked paprika

1 1/4 tsp salt

1/2 tsp pepper

28 oz can organic tomatoes, diced with juices

1 quart  low sodium organic vegetable or chicken stock

1 cup frozen organic spinach

1 tbsp balsamic vinegar

In a large stew pot or dutch oven, saute onion in olive oil for about 4 min and then add carrot and celery for about 3 min, stirring often. Clear an opening in the center of the pot and add a little olive oil and saute garlic while constantly stirring for 1min. Then add spices, salt and pepper and stir for another minute. Next add tomatoes, stock, lentils and 6 cups water. Bring to a boil and then reduce and cook at low heat for 45-50 minutes until lentils are tender. Add spinach and balsamic vinegar at end.