Ingredients

  • Oil
  • 1 Yellow Onion, diced
  • 3 Carrots, diced
  • 3 ribs Celery, diced
  • 6 tbsp Garlic
  • 1 Bay Leaf
  • 1 ½ tsp Dried Thyme
  • 9 cups Water
  • 3 tbsp Chicken Base
  • 1 – 14 oz can Canned Diced Tomatoes
  • 2 – 2 ½ cups (1 lb bag) Dry Lentils
  • 1 ½ - 2 lbs Corned Beef, pulled into chunks
  • Spinach, destemmed and cut into strips
  • 2 tbsp Vinegar
  • (about 3 ½ tsp or to taste) Salt
  • Black Pepper

Instructions

  1. Heat oil in a large pot over medium heat. Add onions, carrots, and celery; cook and stir until softened.
  2. Stir in garlic, bay leaf, and thyme; cook until garlic is fragrant.
  3. Add water, chicken base, tomatoes, and lentils. Bring to a boil.
  4. Add in corned beef.
  5. Reduce heat and simmer until lentils are tender.
  6. Stir in spinach and cook until it wilts.
  7. Stir in vinegar and season with salt and pepper.