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 crushed tomatoes
- 2 C dry lentils
- 8 C water
- 1/2 C spinach, rinsed and thinly sliced
- 2 tbsp vinegar
- salt and pepper, to taste
Instructions
-
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.
-
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