Monastic Lentil Soup

1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste

In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
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 the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.