In a large soup pot, heat oil over medium heat. Add the onions, carrots, and celery; continue to cook and stir until the onions are tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in the lentils, and add the water and tomatoes. Bring it to a boil, reduce the heat and let it simmer for at least 1 hour. Right before it’s ready to serve, add the spinach, letting it cook until it is wilted. Stir in the vinegar, and season to taste with salt and pepper.
Try using lemon juice, balsamic, or apple cider vinegar instead of white vinegar.
To bring the flavour out, stew the tomatoes before adding them.
Add 4 carrots instead of 2.
Use only half the water, and 4 cups of vegetable broth for the rest.
Try a sprinkle of parmesan cheese to top it off.
This soup goes great served with warm corn bread! Recipe makes about 6 servings.