1. •1 cup uncooked lentils
   

2. •3-4 cups organic low-sodium chicken broth
   

3. •2 portabella mushrooms
   

4. •2 large carrots
   

5. •1 small onion
   

6. •2 cloves garlic
   

7. •8 ounces baby spinach
   

8. •1/4 cup pine nuts
   

9. •1 tablespoon wheat-free tamari sauce
   

Cook lentils in chicken broth for about 20 minutes.  In the mean time saute vegetables, saving the spinach until the end.  Sprinkle with pine nuts and tamari and add lentils.