Easy Lentil Soup

Nothing is as nice as hot soup on a spring day!

 The kids loved this, my son who is inherently picky ate 3 bowls took it to school and the duty monitor, and classmates asked for the recipe! You know it's good when that happens..

Original Recipe Yield 6 servings

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, or any other veggie you like
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, veggies and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. 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.