6 Servings

2 tbsp olive oil
¾ cup diced carrots (100 gr)
¾ cup diced onion (100 gr)
2 garlics, minced
4 cups bone broth or unsalted vegetable broth or water
1 diced tomato (200 gr)
¾ cup dried brown lentils
1 tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
½ tsp cumin
½ tsp paprika
½ tsp sea salt
pepper to taste
¾ cup diced zucchini (100 gr)
1 cup fresh spinach
1 tbsp lemon juice
2 tbsp chopped cilantro for garnish

Heat olive oil in a large pot over medium-high heat.
Add onion and garlic and sauté 2 minutes then add carrots and sauté 2 minutes.
Pour in bone broth and tomato. Add in lentils, basil, oregano, thyme, cumin, paprika and season with salt and pepper to taste.
Bring to a boil then reduce heat to low, cover and simmer 20 to 30 minutes, stirring occasionally.
Add in zucchini and simmer 8 minutes, then add spinach and simmer 2 minutes.
Stir in lemon juice and add up to 1 cup of water to thin as needed.
Serve in bowls and garnish with cilantro.

Per Serving 200 gr app
Cal: 110.2 P: 8.8 F: 4.4 Cb: 9.8