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.