1 tbsp olive oil
1 onion diced
1 carrot chopped into small pieces
2 stalks celery chopped into small pieces
2 cups french green lentils
1 tomato diced
4 cups water
4 cups chicken stock
1 zucchini chopped into small pieces
2 cloves garlic minced
4 cups baby spinach washed
1 tbsp salt
1. Heat oil in a large pot over medium heat. Add the onion, carrot and celery and sauté for 5 minutes until soft.
2. Stir in lentils and tomato and cook to an additional 2 minutes.
3. Add water and chicken stock and bring to a boil. reduce heat and simmer for 20 minutes.
4. Stir in zucchini, spinach, garlic and salt. Simmer for another 2-3 minutes and serve.