Lentil Soup

1 onion, chopped        
1/4 cup olive oil           
2 carrots, diced      
2 stalks celery, chopped      
 2 cloves garlic, minced
1 teaspoon dried oregano         
1 bay leaf       
1 teaspoon dried basil                           

2 cups dry lentils           

8 cups water 

1 (14.5 ounce) can crushed tomatoes

           

OPTIONAL:  1/2 cup spinach, rinsed and thinly sliced        

 2 tablespoons vinegar

salt and pepper  to taste     

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