1 onion, chopped
¼ cup olive oil
2 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 (14.5 ounce can) crushed tomatoes or equivalent fresh
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons balsamic vinegar
sea salt and black pepper to taste
1) 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.
2) Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour.
3) When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.