Easy and Healthy Lentil Soup

 

¼ cup olive oil

1 onion, chopped

1½ cups chopped carrots

2 stalks celery, chopped

3-4 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups chicken broth

1 cup spinach, rinsed and thinly sliced

½ tsp. salt

1/8  tsp. ground black pepper

In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery. Sauté until onion is tender (about 3-4 minutes). Stir in garlic, bay leaf, oregano, and basil; cook for 1 more minute. Add lentils, broth and tomatoes. Bring to a boil. Reduce heat, and simmer for 1 hour. When ready to serve stir in spinach, and season to taste with salt and pepper.