| 17 | 65 | 118 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 55 min | 6 |
| 1 tbsp | Balsamic vinegar |
| 2 leaf | Bay leaf |
| 2 medium | Carrots (diced) |
| 2 medium stalk(s) | Celery (diced) |
| 1 can(s) (16 oz) | Diced tomatoes, canned (do not drain) |
| 1 tbsp | Water |
| 2 clove(s) | Garlic (minced) |
| 1 cup | Green/yellow string beans, raw (trimmed, chopped) |
| 1 1/2 tsp | Italian herb seasoning, McCormick |
| 1 cup | Lentils, canned (rinsed, drained) |
| 1 potato | Potato (cubed) |
| 1/2 tsp | Salt (to taste) |
| 2 cup | Spinach |
| 2 tbsp | Tomato paste, canned |
| 4 cup | Vegetable stock/broth |
| 1 cup | Water |
| 2 small | Yellow onion (diced) |
Heat water over medium heat in a large pot or dutch oven.
Once water is hot, add onions, celery, carrots, and a dash of salt. Sauté for about 7 minutes.
Add garlic and sauté for another 2 minutes. Stir in the salt, Italian seasoning, and bay leaves. Sauté for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.
Serve and enjoy!
| Meat Alternative | 0.2 |
| Vegetables | 2.7 |
