Lentil Vegetable Soup

 INGREDIENTS

• 2 tbsp olive or vegetable oil
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 3 bay leaves
• 8 cups water or vegetable broth
• 1 3/4 cups green lentils
• 2 potatoes, chopped
• 1 bunch spinach, chopped
• 1 tsp salt
• 3 tbsp red wine vinegar

PREPARATION

In a large soup or stock pot, cook the celery, carrots, onion and garlic in oil until soft, about 10-12 minutes.

Add water or vegetable broth, bay leaves and lentils. Simmer over medium heat for 30 minutes.

Add potatoes and cook for 10 more minutes, then add spinach and cook for another minute or two, just until spinach is wilted.

Remove from heat and add salt and red wine vinegar, stirring to combine.