Step 1

Prepare the vegetables: dice onion and carrot. Mince garlic. Slice mushrooms. Dice potatoes into about 3/4″ chunks.

Step 2

In a stockpot over medium-high heat, sauté onion for 5 minutes. (I use 3 Tbsp. water/broth for no-oil-sauté method.)

Step 3

Add potatoes, carrots, mushrooms, and dried thyme & parsley. Stir and sauté 3-4 more minutes.

Step 4

Add garlic. Stir and sauté 1 minute.

Step 5

Add broth and tamari. Increase heat and bring to a boil.

Step 6

Once boiling, add lentils (rinsed). Cover and reduce heat to a simmer. Simmer 30 minutes or until lentils are tender. Add more broth/water if desired.

Step 7

Stir in roughly chopped spinach during the last couple minutes of cooking. Salt/pepper to taste or add more tamari.