Name: Red Lentil Soup
Yield: 6
Ingredients: 0.67 tbsp basil; 2 unit bay leaves; 1 taste black pepper; 2 unit carrots; 0.91 lb crushed tomatoes; 3 clove garlic; 2 tbsp olive oil; 1 unit onions; 0.67 tbsp oregano; 2 cup red lentils; 1 taste salt; 0.5 cup Spinach (fresh); 2 tbsp Vinegar; 8 cup Water

Red Lentil Soup

Serves 6

Ingredients

0.67	tbsp	basil
2	unit	bay leaves
1	taste	black pepper
2	unit	carrots
0.91	lb	crushed tomatoes
3	clove	garlic
2	tbsp	olive oil
1	unit	onions
0.67	tbsp	oregano
2	cup	red lentils
1	taste	salt
0.5	cup	Spinach (fresh)
2	tbsp	Vinegar
8	cup	Water

Directions

1. Chop/mince/slice all the veggies (onions, carrots, garlic, spinach)

2. In a large soup pot, heat oil over medium heat. Add onions and carrots; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

3. 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, and season to taste with salt and pepper, and more vinegar if desired.