Lentil Soup

1 Tbsp olive oil
1 onion, chopped
2 carrots, sliced
4 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
3 bay leaf
1 Tbsp dried basil
1/2 tsp. crushed red pepper flakes
2 (14.5 ounce) can diced tomatoes
1 lb. dry lentils
8 cups water
4 chicken boullion cubes
1 lb. spinach, rinsed and thinly sliced
1 tablespoon vinegar
salt to taste
ground black pepper to taste

Heat oil in a deep pot. Add onion, and saute until translucent. Add carrots, celery and garlic, saute 2 minutes. Add oregano, bay leaf, basil, red pepper flakes, diced tomatoes, lentils, water and boullion cubes. Bring to a boil Lower heat to a simmer. Cover, simmer one hour, or until lentils are tender. Add spinach and vinegar. Cook until wilted. Add salt and pepper to taste.