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Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 carrots, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 15-ounce can diced tomatoes
  • 1¼ c dried brown lentils, rinsed
  • 1 teaspoon salt
  • 1 quart unsalted vegetable stock
  • 2 tablespoons red wine vinegar
  • 3 cups baby spinach
  • black pepper to taste
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