Lentil Soup

Ingredients:

1 onion, chopped
1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups chicken/vegetable broth (I use Herb Ox sodium free packets)
2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Parmesan Cheese

Directions:

1.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.

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.

2. Serve in bowl topped with parmesan cheese.