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18Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (chopped)
- 2 garlic cloves (minced)
- 1 tsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper
- 2 Yukon Gold potatoes (peeled and diced)
- 19 oz. diced tomatoes (can of)
- 14 oz. lentils (can of, drained)
- 8 cups vegetable broth (2 liters)
- 3 bay leaves
- 4 cups baby spinach (75 g)
- salt
- pepper
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Reviews(4)
Kristal J 4 years ago
Absolutely fan-dang-tabulous!
I added extra veggies, corn, asparagus, peas, this is a kitchen sink kinda recipe! Get creative with your favorites!
Really great vegetarian meal, yet add sausage (kielbasa or Italian) would be awesome.. I eat meat, yet cook for vegetarians all the time!! So this recipe can go both ways! Always a plus !
Christina Torres 4 years ago
it was amazing. i dialed back the spicyness for the kids and they loved it. definitely one of my favorites and I will be making it a regular at pir dinner table 💕