Lentil Soup

Ingredients

• 1/4 cup olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp. oregano, dried
• 1 tsp. basil, dried
• 2 cup lentils, dry
• 8 oz. water or vegetable stock
• 1, 14.5 oz. can crushed tomatoes
• 1 cup fresh spinach, rinsed & thinly sliced
• 2 Tbsp. vinegar
• Salt and pepper to taste

Instructions

1. In a large soup pan heat olive oil over medium heat. Add the onions, carrots and celery, stir and cook for 3-5 minutes or until tender.
2. Mix in the garlic, bay leaf, oregano and basil. Cook an additional 2 minutes.
3. Next add the lentils, water and tomatoes. Stir, bring to a boil, then reduce heat and simmer for one hour.
4. Stir in the spinach and cook until it wilts, then add in the vinegar, salt and pepper. Adjust seasonings as desired and serve.

Nutrition per serving: 350 calories, 50 g carbohydrates, 10 g fat, 9 g fiber, 18 g protein, 290 mg sodium, 6 g sugar.

Recipe from: allrecipes.com