Lentil Soup

-1 onion, chopped
-1/4 cup extra virgin olive oil
-4 carrots, diced
-2 stalks celery, chopped
-3 cloves garlic, minced
-2 teaspoon dried oregano
-1 bay leaf
-2 teaspoon dried basil
-1 (14.5 ounce) can crushed tomatoes
-2 cups dry lentils
-8 cups water or stock
-1 cup spinach or collard greens, rinsed and thinly sliced
-2 tablespoons vinegar
-salt to taste
-ground black pepper to taste

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, and more vinegar if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user MAURMAUR.