INGREDIENTS
10 oz
Baby spinach
2
Bay leaves
1 cup
Brown lentils, dried
1/2
Carrot, medium
2
Garlic cloves
1/2
Green bell pepper, medium
1/2 tsp
Oregano
2 tbsp
Parsley
2
Roma tomatoes, medium
1/2
White onion, medium
3 cups
Vegetable stock
1/4 cup
Kalamata olive
1
Lemon, juice of
1
(3 inch) cinnamon sticks
1/2 tsp
Fennel seed
1
Pepper
1/2 tsp
Red pepper flakes
1
Salt
2 tbsp
Olive oil, extra virgin
1/2 cup
Feta cheese
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves