No-Fuss Lentil Soup

Lentil Soup

Ingredients

1 onion, chopped

¼ cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 bay leaf

1 tsp. dried basil

1 (14.5-ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

½ cup spinach, rinsed and thinly sliced

2 Tbs. vinegar

Celtic Sea Salt® and ground black pepper to taste

Directions

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, 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 Celtic Sea Salt® and pepper, and more vinegar if desired.