Register for our Community Garden Summer Workshops!

Workshops will be held once a month from June-August at the Lincoln School Community Garden
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Servings: 6
• 2 teaspoons olive oil
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 medium stalk celery, diced (about 1/2 cup)
• 4 medium cloves garlic, minced (about 2 tablespoons)
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper+ more to taste
• 1 cup dry brown lentils, rinsed well in cold water
• 4 cups low-sodium vegetable broth
• 8 ounces (about 6 cups) baby spinach
• Heat oil in a large saucepan over medium-high heat
• Add carrots, onion and celery and cook until tender, stirring occasionally, about 5 minutes
• Add the spices, salt and pepper and cook, stirring constantly, for one more minute
• Add the lentils and pour in the broth. Bring to a steady simmer and cook until lentils are tender, 35-45 minutes.
• Stir in spinach. Add additional salt and pepper, if desired.
• Serve warm or refrigerate for up to 3 days.