Ingredients

  • 1 onion, chopped
  • 1/4 C olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 stp dried basil
  • 1 14.5 oz can tomatoes, crushed
  • 2 C dry lentils
  • 8 C water
  • 1/2 C spinach, rinsed and thinly sliced
  • 2 tbsp vinegar
  • salt and pepper, to taste

Instructions

  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired