Ingredients
2 cups dry lentils
1 bay leaf
1 can crushed tomatoes (14.5 oz)
1 tsp dried basil
1 onion chopped
8 cups of water
1/4 cup olive oil
1/2 cup spinach, rinsed and thinly sliced
2 carrots diced
2 Tbsp vinegar
2 stalks celery chopped
salt and pepper to taste
2 cloves garlic minced
1 tsp dried oregano
Preparation
put olive oil, carrots, onions and celery in a large soup pot on medium heat. Once onion is tender, add in garlic, bay leaf, basil and dried oregano. Allow this to cook for 2 minutes. Add water and then fold in lentils and tomatoes. Bring to boil and reduce heat. Let it simmer for 1 hour. Before it’s ready to be served, add in spinach and cook until it wilts. Then add vinegar along with salt and pepper to taste.
