Lentil Soup

Sick, and without canned soup, I looked through the cupboard and found enough for a lentil soup recipe, modified slightly for lack of other vegetables:

INGREDIENTS

• 1 onion, chopped
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 bay leaves
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

DIRECTIONS

• In a large soup pot, heat oil over medium heat.
• Add onions; cook and stir until tender.
• Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water 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.

VERDICT

• Success!