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Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced carrots, cooking until softened, about 5-7 minutes.

Add minced garlic and cook for 1 minute more until fragrant.

Stir in the diced potatoes, rinsed lentils, vegetable stock, Better Than Bouillon Vegetable Base, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes and lentils are tender.

Remove the bay leaf. Stir in the chopped kale and fresh spinach. Cook for another 3-5 minutes, or until the greens have wilted.

Taste and adjust seasoning as needed. Serve hot.


Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced carrots, cooking until softened, about 5-7 minutes.

Add minced garlic and cook for 1 minute more until fragrant.

Stir in the diced potatoes, rinsed lentils, vegetable stock, Better Than Bouillon Vegetable Base, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes and lentils are tender.

Remove the bay leaf. Stir in the chopped kale and fresh spinach. Cook for another 3-5 minutes, or until the greens have wilted.

Taste and adjust seasoning as needed. Serve hot.
