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.