Lentil-Vegetable Soup

1 Tbsp olive oil
1–2 stalks celery, chopped
3 carrots, chopped
1 large onion, chopped
3–4 garlic cloves, chopped
3 bay leaves
7–8 cups water
1 Tbsp Italian herb mix
1 1/2–2 cups green lentils
3 red potatoes, chopped into small cubes (optional)
1 bunch spinach (optional)
1 tsp salt
3 Tbsp red wine vinegar

• Heat the oil in a large soup pot. Add the celery, carrots, onion, garlic and bay leaves. Cook over medium heat until the vegetables are soft.
• Add the water, herbs and lentils. Cook over medium-high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).
• Add the potatoes and cook for 10 to 12 minutes, or until soft. Add the spinach and cook for approximately 2 minutes, or until wilted. Remove from the heat.
• Stir in the vinegar. Cover until ready to serve.

Makes approximately 8 servings