1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
4 ribs of celery, chopped
3 large carrots, chopped
3 cloves of garlic, minced
1 (28 oz.) can crushed tomatoes
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. dried sage
crushed black pepper, to taste
2 1/2 cups lentils
2 Tbsp. red wine vinegar
5 cups fresh spinach, chopped
In a large pot over medium heat, toss the diced onion with the olive oil and salt, saute until the onion is just transparent. Add the celery and carrots, saute until both have just softened.
Add the garlic, crushed tomatoes, cumin, oregano, sage, and pepper. Stir constantly for one minute, then add the lentils.
Add 3 empty tomato can-fulls of water, bring to a rolling boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the lentils are fully cooked.
Add the vinegar. Add the spinach one handful at a time, stirring until it’s wilted. Serve immediately.