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Ingredients
  • ¼ cup extra virgin olive oil
  • 1 medium onion diced
  • 2 ribs celery diced
  • 2 medium carrots diced
  • 1 teaspoon dried oregano
  • 3 ounces tomato paste
  • 8 ounces canned plum tomatoes hand crushed
  • 8 ounces baby spinach
  • 8 cups water
  • 16 ounces brown or green lentils see notes below
  • 1 rind Parmigiano Reggiano optional, see notes below
  • 1 ½ teaspoons kosher salt
  • salt and pepper to taste
Steps
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