Ingredients

• 0.25 cups olive oil
• 1 onion , chopped
• 2 carrots , diced
• 2 stalks celery , chopped
• 2 cloves garlic , minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups dried lentils
• 8 cups water
• 1 , 14.5 ounce
• 0.5 cups spinach , rinsed and thinly sliced
• 2 tablespoons red wine vinegar
• salt to taste
• ground black pepper to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
3. 3 Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
4. 4 Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, about 40 minutes.
5. 5 When ready to serve, stir in spinach and cook until it wilts.
6. 6 Stir in vinegar and season with salt and pepper; taste and adjust as needed.
7. 7 Serve hot and enjoy!

Nutrition per serving