Ingredient

• ¼ cup olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups dry lentils
• 8 cups water
• 1 (14.5 ounce) can crushed tomatoes
• ½ cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Direction

1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
2. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
3. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
4. When ready to serve, stir in spinach and cook until it wilts.
5. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
6. Serve hot and enjoy!