red lentil soup recipe

Since I've gone *mostly* vegan these days, I've been eating lots of yummy lentil soup.  Try this recipe from Bob's Red Mill--it's my favorite lately, and Ariel also loves it, so you can trust both of our opinions--it's so good and so, so easy! I use coconut oil instead of olive oil.  And only 1 TBSP! Coconut oil is great for your skin and has many other benefits.  Also, you can add more spinach. Lots more.  Trust me, it's delicious.

Rachel's Red Lentil Soup
Contributed by Bob's Red Mill Natural Foods 

Ingredients 1 Onion, chopped  1/4 cup Olive Oil  2 Carrots, diced  2 stalks Celery, chopped  1 tsp. Oregano  1 Bay Leaf  1 tsp. Basil  1 (14.5 ounce) can crushed Tomatoes  2 cups Red Lentils  8 cups Water  1/2 cup Spinach, rinsed and thinly sliced  2 Tbsp. 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, 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 spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper and more vinegar is desired. Makes 6 servings.