1 T olive oil 1 large leek 1 stalk of celery, diced 2 carrots, diced 2 or 3 sprigs of thyme 1 sprig of rosemary 1 bay leaf 1 small to medium russet potato, peeled and quartered stock or water 1 cup puy lentils bunch of fresh spinach, chopped fine salt & pepper 3 T balsamic
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