Incredible Lentil Soup

1 cup of dry lentils
6 cups of water or broth (I used water and then added “Better Than Bullion”)
Two carrots, chopped
Two celery stalks, chopped
1 potato, chopped
3 tomatoes, chopped
½ yellow onion, chopped
1 clove of garlic
Zucchini, chopped
Bunch of spinach, coarsely cut
Handful of basil, sliced into ribbons
Oregano, parsley, sage, to taste
1 tablespoon of olive oil
2 tablespoons of lemon juice
2 tablespoons of red wine vinegar

Place one cup of lentils into pot and add 6 cups of water (or broth). Start heating on medium/high. Add carrots, celery, tomatoes, onion, potato and garlic. Let simmer for about 30 minutes. Next add the zucchini, herbs, spinach, drizzle olive oil, lemon juice and vinegar. Add salt and pepper to taste. Allow to simmer for another 30 minutes. Taste test a spoonful to make sure the lentils are tender, and if so, you are set to go! Ladle into bowls and enjoy with a fresh spinach and cubed tofu salad. I served my salad with an olive oil, lemon juice and garlic dressing. I threw in some kalamata olives, cucumbers and a sliced up mandarin. Toast up some bread to dip in the soup, and you have a light and very nutritious supper. Enjoy!