Lentil Soup

Ingredients:

¼ cup olive oil
1 onion, chopped
2 carrots, cut into cubes
2 celery stalks, chopped
2 cloves of garlic, chopped
1 bay leaf
1 teaspoon of dried oregano
1 teaspoon of dried basil
2 cups of lentils
8 cups of water
1 can of chopped tomatoes
½ cup spinach, washed and thinly sliced
2 tablespoons of vinegar
salt (to taste)
ground black pepper (to taste)

Directions:

1. Heat the oil in a large saucepan over medium heat. Add onions, carrots and celery; cook, stirring, until onion softens (3-5 minutes).
2. Stir in the garlic, bay leaf, oregano and basil; cook for another 2 minutes.
3. Stir in the lentils, add water and tomatoes. Bring to a boil. Reduce heat and simmer until lentils are tender (at least 1 hour).
4. Before serving the soup, stir in the spinach and reheat until the spinach is warm and mushy.
5. Stir in the vinegar and season with salt and pepper. Taste and check for seasoning.
6. We recommend serving the soup hot with cornbread. Delicious!
Yield: 8 servings

Recipe: allrecipes.com