30 minutes or less

What You’ll Need:

1/2 red onion, minced

2 stalks celery, chopped

1 Tbsp olive oil

1 (15.5 oz) can tomatoes, no sugar added

4 c filtered water

1/4 c uncooked brown rice

3/4 c uncooked, whole (not split) lentils

1 sweet potato, diced

1 (5-7oz) bag baby spinach

1 bay leaf

1 tsp black pepper

1 1/2 tsp sea salt

1/2 tsp garlic powder

½ tsp thyme

Sauté onion & celery in olive oil until aromatic.

Add remaining ingredients. Bring to a boil, lower to a simmer. Cover & cook for 20-30 minutes, or until potato & rice are tender. Warms the soul!

Divide into (4-5) separate containers for grab and go lunches throughout the week or just cool, pop the lid back on the pot and stick back in the fridge for quick reheat meals

Serves 4-5.

Freezes well.