This is a hearty soup that I came up with.
The lentils are nutty and the spices are very warming.
It is a gluten-free and dairy-free recipe. 

Ingredients:

• 1 tbsp. of olive oil
• 1 tbsp. garlic, minced
• Organic veggie stock (the boxed kind, not sure how many oz)
• 1 cp. sliced carrots
• Sliced green onions (use however many you would like)
• 1/2 tsp. onion powder
• 1/2 – 1 tsp. basil
• 1/4 tsp. sage
• Pinch of rosemary
• 1 cp. lentils (i used red and black, just to mix it up a bit)
• 1 cp. frozen spinach
• A few artichoke hearts (from a jar, chopped)

Directions:

1. Heat olive oil in a pot. Add garlic and vegetable stock. Bring to a boil.
2. Add carrots, onions, spices, and lentils. Cover and boil until tender.
3. Add spinach and artichoke hearts.
4. Cook until spinach is heated

From the kitchen of Angie