Taken from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN
1 TBSP extra virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed
3 large carrots, diced
1 TBSP dried thyme (I omitted this)
1 TBSP garam masala
2 cups green lentils, rinsed and drained
8 cups water or vegetable stock
2 cups chopped tomatoes
4 cups baby spinach leaves
1-2 tsp sea salt or Herbamare
2 TBSP red wine vinegar (I used 1 TBSP balsamic vinegar and 1 TBSP apple cider vinegar)
1. Heat olive oil and chopped onions in a large pot over medium heat. Saute for about 5 minutes or until onion begins to soften.
2. Add crushed garlic, diced carrots, dried thyme, and garam masala; saute for another 5-7 minutes.
3. Add the lentils and water; cover pot and simmer for about 35-40 minutes.
4. Add chopped tomatoes, spinach, sea salt, and red wine vinegar; simmer for another 10 minutes.