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