Ingredients

• 1 Salt and Pepper to taste
• 2 Carrots diced
• 1 tsp Oregano, Mediterranean
• 1 can Crushed Tomatoes (14.5oz can)
• 1/2 cup Spinach rinsed and thinly sliced
• 1 Onion chopped
• 2 Celery stalks, chopped
• 1 Bay Leaves (Premium Hand Selected)
• 2 cups Lentils
• 2 Tbsp Vinegar
• 1/4 cup Olive Oil
• 2 Garlic cloves minced
• 1 tsp Basil
• 8 cups Water

Instructions

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. 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- add more vinegar if desired. Serves six.