INGREDIENTS
2 tbsp
olive oil
2 media
onion
1 large
carrot
2
celery stalks
1 large
parsnip
1 tsp
himalayan salt
3 larges
garlic cloves
2 tsp
paprika
1 tbsp
thyme
1 tbsp
rosemary
14 ozs
canned tomatoes
250 gs
potatoes
6 ozs
green lentils
2
bay leaves
6 cups
low-salt vegetable stock
3 1/2 ozs
baby spinach
1 serving
pepper