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¬†ounces) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • Celtic Sea Salt and ground black pepper to taste

Instructions:

  • 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 sea salt, pepper, and more vinegar if desired