INGREDIENTS
1 tbsp
olive oil
1
onion, chopped
3 cloves
garlic, minced
1
carrot, diced
1
celery stalk, diced
2
small sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 cups
brown lentils
4 15 ounce cans
vegetable broth
2 cups
water
2 cans
diced tomatoes
2
bay leaves
1 tsp
dried thyme
1 tbsp
chopped fresh rosemary
Salt and pepper,
2 cups
chopped fresh spinach