1 med. potato (diced)
2 carrots (shredded)
1 med. onion (diced)
3 cloves garlic (minced)
1-2 teaspoon dried thyme (season to taste)
2 bay leaves
1-2 teaspoons Vegetall brand seasoning (season to taste)
1 1/2 cup green lentils
1 28oz can diced tomatoes
1 pkg. frozen spinach (thawed)
1/2 - 1 cup white wine (I use chardonnay)
1-2 tablespoons olive oil
10 cups vegetable stock (or water)
Add olive oil to a hot stockpot and saute until begin to soften: potato, carrots, onion, garlic, bay leaves, thyme, Vegetall.
Add lentils and allow to toast lightly.
Once toasted add can of tomatoes, wine and stock. Allow to come to a boil, turn down to a simmer until cooked to desired texture (I like a bit more firm).
Add the package of spinach (I do this at end so it still maintains that nice bright green).