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 on low for a minute or two until they are transparent

Add carrots, and saute for another few minutes 

Add celery and saute for another few minutes

Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 

 Stir in lentils, saute for a few minutes.

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.