Lentil Soup

Ingredients:

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Directions:

• 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, and cook until it wilts.
• Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Note: You can change the two cups of lentils to one cup of lentils and one cup of rice for a complete protein and some carbs.