lentil soup

1 onion chopped
¼ c olive oil
2 carrots diced
2 stalks celery chopped
2 cloves garlic minced
1 tsp dried oregano and basil
1 -14.5 ounce can of crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 T vinegar
Salt and pepper to taste
In a large pot, heat oil over medium heat. Add onions, carrots, celery; cook and stir until onion is tender. Stir in spices and cook for 2 minutes. Stir in lentils, water, and tomatoes. Bring to a boil. Reduce heat and simmer for one hour. When ready to serve stir in spinach and cook until it wilts. Stir in vinegar, and season to taste.