• 2 cups brown lentils • 2 quarts water • 1 medium carrot • 1 zucchini • 1 yellow squash • 2 bay leaves • 1 red onion, diced • Paprika • Extra virgin olive oil • Spinach (optional) • Salt and pepper • 2 tablespoons vegetable base
Method: Cut vegetables into small pieces. Meanwhile, in a pot, add vegetable base to water and bring water to a boil, and cook lentils. Add vegetables and bay leaves about 15 minutes before the lentils are finished cooking. (Time varies, depending on type used. Red lentils cook very quickly; brown lentils take much longer.) In a separate pan, sautee the diced onion with a little paprika, in extra virgin olive oil and spinach (optional). Add salt and pepper to taste. Combine all ingredients.