Lentil and Tomato Soup

Serves 6 ?? 

 * 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 ounce) can crushed tomatoes 

 * 2 cups dry lentils 

 * 8 cups water 

 * 1/2 cup spinach, rinsed and thinly sliced 

 * 2 tablespoons vinegar 

 * salt to taste 

 * ground black pepper to taste 

 DIRECTIONS 1. In a large soup pot, heat oil over medium heat. 

Add onions. saute for a minute or two

Add carrots, and saute for another minute

Add celery and saute for another minute

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.