1can15 oz diced tomatoes – or 2 cups chopped tomatoes
2– 3 cups of soaked lentils
8cupsliquida mix of water and broth – I used half and half
2Tbspapple cider vinegar
pepper to taste
Optional - cooked and cubed chicken
In a large pot, add oil, onions, carrots, and celery and cook until onion is tender and translucent.
Stir in garlic, oregano, and basil, cooking for an additional 2 minutes.
Stir in lentils, bay leaf, water/broth, and tomatoes. Add in chicken if you'd like to use it - I love to use leftover meat from roasting a whole chicken.
Bring to a boil.
Reduce heat, and simmer for at about 1 hour (testing at 30 minutes and again at 45 minutes to make sure the lentils don’t over cook)(also, don’t add the salt in until the lentils have finished cooking as it will prevent them from softening).
Just before you’re ready to serve, stir in spinach, and cook until it wilts.
Finally stir in vinegar, and season to taste with salt and pepper.