Lentil Soup

Servings 3

1/2 onion, chopped

2 tablespoons olive oil

1 carrot, diced

1 stalk celery, chopped

1 clove garlic, minced

1/2 teaspoon dried oregano

1 bay leaf

1/2 teaspoon dried basil

1/2 (14.5 ounce) can crushed tomatoes

1 cup dry lentils

4 cups vegetable broth

1/4 cup spinach, rinsed and thinly sliced

1 tablespoon vinegar

salt to taste

ground black pepper to taste

1. In a large soup pot, heat oil over medium heat. 

2. Add onions, carrots, and celery; cook and stir until onion is tender. 

3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

4. Stir in lentils, and add water and tomatoes. 

5. Bring to a boil. 

6. Reduce heat, and simmer for at least 1 hour. 

7. When ready to serve stir in spinach. 

8. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.