Lentil Soup

Makes 6 servings

Ingredients:

1 onion, chopped

 2tablespoons of olive oil

 2 carrots, diced

 2 stalks celery, chopped

 2 cloves garlic, minced

 1 teaspoon dried oregano

 1 bay leaf

 1 teaspoon dried basil

 1 (14.5 ounce) can crushed tomatoes

 2 cups dry lentils

 8 cups water

 1/2 cup spinach, rinsed and thinly sliced

 2 tablespoons vinegar

 salt to taste

 ground black pepper to taste

Directions:

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.