1 yellow onion 
2 large carrots, peeled 
2 celery stalks
1 large zucchini 
1 russet potato, peeled 
2 cups of baby spinach 
2 cups of water or veggie broth 
1-2 tablespoons avocado oil
1 cup of canned crushed tomatoes or your favorite marinara sauce 
1/2 cup of dried red lentil pasta (Tolerant is a great choice!)
1 handful of fresh basil 
Sea salt and black pepper 

Cook pasta as directed on box. Rinse with cold water and set aside. Chop all veggies into bite-sized pieces. In a large pot, heat avocado oil, add chopped onion and sweat onions until translucent. Add chopped celery and carrots. Sauté on low for five minutes until tender. Then add zucchini and potato. Add water and bring to a boil, then add tomatoes and bring to a low simmer. Cover pot and let cook until all veggies are tender and flavors combine for about 20 minutes. Turn off heat and add spinach. Then add lentil pasta. Season with salt and pepper . Serve with freshly topped basil and some crusty bread.