Ingedients

• 2 tbsp olive, avocado, or coconut oil

• ½ white onion, diced

• 2 carrots, peeled and sliced into coins

• 2 celery sticks, chopped

• 400g red lentils, uncooked

• 1 medium sweet potato, peeled and chopped

• 1 litre broth (chicken, beef, or vegetable)

• 4 tbsp Willy’s Balsamic ACV

• 1 bay leaf

• A few sprigs fresh thyme

• 6 large handfuls fresh baby spinach

• Salt and pepper, to taste (be generous)

• Olive oil and red wine vinegar, for topping

Method