Lentil Soup

1/2  cup		onion, chopped
1  cup		olive oil
1-1/2  cups		diced carrots
2		stalks of celery, chopped
2		cloves of garlic, minced
1  teaspoon		dried oregano
1  teaspoon		bay leaf
1  teaspoon		dried basil
1/2  cup		crushed tomatoes
2  cups		dried lentils
8  cups		water
1  serving		spinach (thinly sliced)
2  tablespoons		vinegar
1  pinch		Sea salt and ground black pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil Soup ingredients. The serving size for any ingredient in Lentil Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 an hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar and season to taste with sea salt, pepper, and more vinegar if desired. **removing lentils will make this a 10 day recipe as well.