Lentil Soup

Well, first off.....I completely forgot to add the spinach and the vinegar at the end.....so I will try that with the leftovers tomorrow. I liked it even though I ate mine cold after I got back from the gym. I look forward to having it for lunch tomorrow.
I was thinking about doubling the batch but so glad I didn't. This fills a 4 quart pot right to the top again.

Ingredients:

1 onion, chopped

1/4 cup olive oil

4 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

2 teaspoon dried oregano

2 bay leaves

2 teaspoon dried basil

1/8 tsp red pepper flakes

1 (28 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water or vegetable broth (I used 4 of each)

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar (or 3 Tbsp lemon juice)

salt to taste

ground black pepper to taste 

Directions: 

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 salt and pepper, and more vinegar if desired. 

 I served this soup with "Roasted Butternut Squash Salad With Warm Cider Vinaigrette". (See next post)