olive oil1 onion, chopped
2 carrots, sliced in half-moons
2 celery stalks, chopped
2 minced garlic cloves
2 cups dried green lentils
1 can chopped tomatoes
(15.5 oz)6 cups vegetable stock, room temperature
1 t dried oregano
1 t dried basil
1 T
curry powder1 t cinnamon
1 t
chili powder½ t cloves
1 bay leaf
1 bunch spinach, fresh or frozen
1-2 T apple cider vinegar
salt, pepper and garlic powder to taste