Lentils are high in fiber and protein, which help slow the absorption of sugars into the bloodstream, while spinach provides additional vitamins and antioxidants.
Ingredients:
- 1 cup dried lentils
- 2 cups fresh spinach
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions:
- Heat olive oil in a pot and sauté onion, garlic, and carrot until softened.
- Add lentils and vegetable broth, and bring to a boil. Reduce heat and simmer for 25-30 minutes.
- Stir in spinach and cook for another 5 minutes.
- Season with salt and pepper before serving.
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