Lentil Stew

This recipe was sent by Whitney H. She made a post about it on her blog and found the recipe at All Recipes. She made her own adaptations based on the comments others made on the original recipe, and considers the following recipe a masterpiece in her personal culinary history. She says of the recipe, "Seriously, this is the best lentil soup recipe EVER! I would like to make a public service announcement that everyone in the world should eat more lentils. You really won't regret it."

Ingredients:

• 1 onion, chopped
• 1/4 C olive oil
• 4 carrots, diced
• 2 stalks celery, choped
• 3 cloves of garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• pinch of red pepper flakes
• 1 C dry brown lentils
• 1 C dry red lentils
• 1 can (28oz) crushed tomatoes
• 4 C broth (chicken, vegetable, whatever you want to use)
• 1/2 C spinach, thinly sliced (sometimes I add more - just depends on my mood)
• 2 Tbs basalmic vinegar
• salt and pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Cook and stir until onion is tender. Stir in garlic and all the spices. Cook for 2 minutes.

Stir in the lentils, add tomatoes and broth. 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. Add whatever else you think it needs to be delicious!