On cold winter days such as these, it's nice to stay inside and enjoy a warm pot of soup. Most types of soup come together quickly, are inexpensive, and fill the house with a wonderful smell! This lentil soup is a keeper. I didn't bother slicing the spinach, throwing the leaves in whole to wilt instead. And, topped with a dollop of plain Greek yogurt, which is a healthier way to mimic sour cream, it thickens it up nicely. All it needs is a loaf of bread straight out of the oven to soak up the juice!

Lentil Soup

Makes: 6 servings

1 onion, chopped
1/4 c olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 - 14.5 oz crushed tomatoes 
2 c dry lentils
8 c chicken broth
1/2 c spinach 
2 tbsp vinegar
salt to taste
ground pepper to taste

1) In a large soup pot, heat oil over medium heat. 
2) Add onions, carrots, and celery; cook and stir until onion is tender.
3) Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
4) Stir in lentils, and add water and tomatoes. 
5) Bring to a boil.
6) Reduce heat, and simmer for at least 1 hour.
7) When ready to serve stir in spinach, and cook until it wilts. 
8) Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.