Smells so Good Lentil Soup

Ingredients

• 2 potatoes, chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 carrots, chopped
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon ground black pepper
• 3 3/4 cups water
• 3 3/4 cups vegetable broth (or 35 broth cubes from freezing in ice cube trays)
• 16 ounces stewed tomatoes, chopped
• 1/2 cup tomato juice (from the can of stewed tomatoes)
• 2 bay leaves
• 2 cups dried red lentils
• 1/2 lb fresh spinach, chopped (or 5 oz frozen spinach)
• 2 tablespoons balsamic vinegar

Directions

1. 1

   Cook the potatoes a little over half way before chopping. (I microwave them on high for about 5 minutes.).

2. 2

   In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Saute until onion is tender. Stir in potatoes, garlic, oregano, basil, and pepper. Cook for 1-2 more minutes.

3. 3

   Stir in water, broth, tomatoes, tomato juice, and bay leaves. (The liquid added should total 8 cups.) Bring to a boil. Add lentils and return to a boil. Reduce heat and simmer uncovered for at least 1 hour.

4. 4

   Cook frozen spinach separately, by the package directions, or skip this step if using fresh spinach. Add the spinach and vinegar to the soup in the last 5 minutes of simmering.