Ingredients

2 onions

2 stalks of celery

2 carrots

2 cups dry lentils

1/2 cup spinach

1 can of diced tomatoes

Basil

Oregano

Rosemary

Bay leaf

2 cloves of garlic

Olive oil

Salt and pepper

Broth

2 tablespoons of vinegar

Preparation

  1. Cook vegetables in oil in a large soup pot.
  2. Stir in lentils, and add water and tomatoes.
  3. Bring to a boil. Reduce heat, and simmer (medium heat, not low) for at least 1 hour.
  4. Stir in vinegar, and season to taste with salt and pepper.