Lentil Soup I

Ingredients

1 cup onion, chopped

1/4 cup olive oil

2 carrots, sliced into thin rounds

2 stalks celery, sliced

2 cloves garlic, peeled and 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

½ cup spinach, thinly sliced

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper to taste

1. In a Dutch oven, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is softened. 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 balsamic vinegar, and season to taste with salt and freshly ground pepper.

Serves 6