1/4 cup olive oil

1 onion, chopped

4 carrots, diced

4 stalks celery, chopped

3 teaspoon oregano

4 teaspoon basil

3 bay leaves

2 cups rinsed dry lentils

2 cups diced tomatoes or 1 796 ml can

2 cups broth or stock

5 cups water

4 cloves garlic, chopped

ground black pepper and salt to taste

1/2 cup spinach, chopped

2 tablespoons apple cider vinegar


In a large soup pot, cook onions, celery and carrots until tender. Stir in spices and cook covered for 2 minutes.

Stir in rinsed lentils, water, broth, tomatoes and bring to a boil. Reduce heat and add garlic. Simmer for 30 minutes.

Season to taste with salt and pepper, stir in spinach and vinegar when ready to serve.