adapted from LightandTasty.com
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, halved and thinly sliced
1 medium parsnip, halved and thinly sliced
2 garlic cloves, minced
32 oz. low-sodium chicken stock
1 cup dried lentils, rinsed
1 can stewed tomatoes, cut up
1 tablespoon Worcestershire sauce
1 cup fresh baby spinach
*1/2 tsp dried oregano
*1/4 tsp ground cumin
* salt and black pepper
* these ingredients weren't really measured; add to taste
In a large saucepan coated with olive oil, cook and stir onion and celery over medium-high heat for 2 minutes. Add carrots, parsnips, and garlic and cook 2-3 minutes longer or until onion is tender.
Stir in broth, lentils, tomatoes, oregano, cumin, and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender.
Stir in Worcestershire sauce and add salt to taste. After seasonings are adjusted, add spinach and cook until spinach is wilted.
A few cell phone images....