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Lentil Soup Recipe
This is an easy, deeply satisfying soup, especially on a cloudy, cold day.   Smells amazing while cooking too!

1 onion chopped

1 tabl.  olive oil

2 carrots, diced

2 stalks of celery, chopped

2 cloves of garlic, minced (I used more)

1 teasp. Dried oregano

1 tsp. dried basil

1 bay leaf

1 (14.5 oz) can of organic diced tomatoes

2 cups dried lentils

8 cups of broth or water

½ cup spinach or kale, rinsed and thinly sliced

2 tbl. Vinegar

Sea salt and ground black pepper to taste

In a large soup pot, heat oil over medium heat.  Add onions, carrots, and celery;  cook until onion is tender.  Stir in garlic, bay leaf, oregano, basil, ook for 2 minutes.

Stir in lentils, add liquid and tomatoes.  Bring to a boil.  Reduce heat, simmer for at least 1 hour.  When ready to serve, stir in the greens and cook until they wilt. Stir in vinegar and season to taste with salt, pepper and ore vinegar if desired.

Taken from http://allrecipes.com/recipe/lentil-soup/

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