1 onion, chopped
1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced -> 4 cloves
2 teaspoon dried oregano
2 bay leaf
2 teaspoon dried basil
1 (28 oz) can crushed tomatoes
2 cups dry lentils (1c brown, 1c red, if you like)
8 cups water (or 2c water, 6c chicken or veg stock)
1/2 cup spinach, rinsed and thinly sliced, or froz. spinach
2 tablespoons balsamic vinegar
salt to taste
ground black pepper to taste
Hot oil
Smoked sausage or ham hock
Parmesan cheese to sprinkle at the end
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/stock and tomatoes, and optionally, ham hock or smoked sausage. 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, lemon juice if you like, and hot oil if you like. Sprinkle with a grind or two of parmesan cheese.