Ingredients:

  • 1 tbsp Extra virgin olive oil
  • 1 large Yellow onion, diced
  • 3 cloves Garlic, minced
  • 2 stalks Celery, sliced into thin crescents
  • 1 tsp Sea salt
  • 1 tsp Cracked black pepper
  • 2 large Carrots, sliced into rounds
  • 1 medium Bell pepper, chopped
  • 0.5 head Green cabbage, shredded
  • 1 cup Green beans, trimmed and halved
  • 6 cups Low-sodium vegetable broth
  • 14.5 oz Fire-roasted diced tomatoes
  • 1 cup Cooked brown lentils
  • 1 tsp Italian seasoning
  • 0.5 tsp Red pepper flakes
  • 2 cups Baby spinach, packed
  • 1 tbsp Fresh lemon juice
  • 0.25 cup Fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large 6-quart stockpot or Dutch oven over medium heat.
  2. Add the onion, celery, and carrots. Cook for 6-8 minutes until the onions are translucent and the carrots begin to soften.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the bell pepper, shredded cabbage, green beans, diced tomatoes (with juices), and vegetable broth to the pot.
  5. Season with sea salt, black pepper, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
  6. Reduce heat to low, cover, and simmer for 20 minutes or until all vegetables are tender.
  7. Stir in the cooked lentils and baby spinach. Simmer for an additional 2-3 minutes until the spinach is wilted.
  8. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning to taste and serve.