Smells so Good Lentil Soup

• potatoes↗2

  chopped

• olive oil↗2 tablespoons
• onion↗1

  chopped

• carrots↗4

  chopped

• stalks celery↗2

  chopped

• garlic cloves↗4

  minced

• dried oregano↗1 teaspoon
• dried basil↗2 teaspoons
• ground black pepper↗1⁄2 teaspoon
• water↗3 3⁄4 cups
• vegetable broth (or 35 broth cubes from freezing in ice cube trays)↗3 3⁄4 cups
• stewed tomatoes↗16 ounces

  chopped

• tomato juice (from the can of stewed tomatoes)↗1⁄2 cup
• bay leaves↗2
• dried red lentils↗2 cups
• lb fresh spinach, chopped (or 5 oz frozen spinach)↗1⁄2
• tablespoons balsamic vinegar↗2

Step-by-step instructions

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.