7-Day Shred Soup

3 TBSP. olive oil
1 large onion, shopped
3 cloves chopped garlic
5 oz. fresh spinach
1 tsp. chopped fresh ginger
1 tsp. ground cumin
1 tsp. dried basil
1/2 tsp. salt
1 cup chopped carrots
1 cup chopped potatoes
2 small zucchini chopped
2 14.5 oz. cans no-salt diced tomatoes, drained
6 cups low-sodium vegetable broth
2 cups water
2 cups dried lentils
1/2 tsp. black pepper

In a large pot, heat oil over medium-high heat. Once it's hot, add the onions and garlic.
Once the onions are slightly transparent and tender, add the ginger and stir for 1 minute.
Add in the cumin, dried basil and salt and cook for 2 minutes more, stirring constantly so it doesn't burn.
Add in carrots, potatoes, zucchini, tomatoes, vegetable broth, water and lentils and bring it to a boil.
Once boiling, reduce heat and simmer for 30-45 minutes, or until lentils and carrots are soft.
Add the spinach and cook until wilted.
Add salt and pepper to taste and serve hot.

Serving Size: Makes 12 1 cup servings