Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• 2 cups spinach, fresh
• 1 medium carrot, diced
• 1 small zucchini, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1.Rinse the lentils under cold water until clear.
2. 2.In a medium pot, bring the vegetable broth to a boil and add the lentils. Reduce heat and simmer for 20-25 minutes until tender.
3. 3.While lentils cook, heat olive oil in a skillet over medium heat.
4. 4.Add diced carrot and zucchini, sauté for 5-7 minutes until softened.
5. 5.Add spinach to the skillet and cook until wilted, about 2 minutes.
6. 6.Season vegetables with cumin, paprika, salt, and black pepper.
7. 7.Drain any excess liquid from the lentils and combine with the sautéed vegetables.
8. 8.Mix well, garnish with fresh parsley if desired, and serve warm.

Nutrition Information