Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

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

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. Reduce heat, and simmer for at least 1 hour.

6. When ready to serve stir in spinach, and cook until it wilts.

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