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  • 2 tablespoons olive or other veggie oil (feel free to use less, or even just non-stick cooking spray)
  • 1 medium onion or 2 shallots, peeled and diced
  • 3-4 ribs celery, washed well and cut in dime-dized slices
  • 1-10 cloves garlic, smashed, peeled and chopped
  • 4 medium or 3 large carrots, washed, peeled (unless they’re organic or from the farmers market) and cut in small dice (1 bag of baby carrots cut up in thirds or quarters would work too)
  • 1 1/4 cups dried brown lentils (sold in plastic bags under the canned beans in your grocery store or in bulk in health food stores)
  • 11 cups water and/or vegetable broth (if you use water, you’ll want to add more salt at the end of cooking)
  • 1 small can tomato paste
  • 1 branch fresh rosemary, leaves torn off and finely chopped, or 1 teaspoon dried herb (rosemary, basil, oregano, etc.)
  • 1 10-ounce bag fresh spinach, washed, if needed, and chopped
  • Salt and pepper, to taste
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