Amy's Lentil Soup

Ingredients

• 1 onion, chopped
• 1/4 cup olive oil
• 2-4 carrots, diced
• 2-4 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can all-natural no-salt added crushed or diced tomatoes
• 2 cups dry lentils
• 4 cups water
• 4 cups vegtable broth (all-natural, organic)
• 1 bag spinach
• ***optional 2 tablespoons vinegar (I use Basalmic Vinegar when I'm not on the Daniel Fast)
• ***optional 1 Tablespoon red pepper flakes
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. 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, red pepper flakes, and basil; cook for 2 minutes.
2. Stir in lentils, and add water, broth, 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.

Thanks Amy!

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