Lentil Soup with Sausage

I made this up on my day off planning to serve it later in the week after work. Of course Kevin was kind enough to sample --this recipe was unusual because it calls for adding 2 T vinegar at the end. I think I would omit this next time. I also added crumbled uncooked italian sausage links for the last 30 minutes. Also halved cherry tomatoes at the end like the way they serve it in Italy. Definitely drizzle with EVOO and parmesan cheese when you serve it.

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar ( I would omit next time)

salt to taste

ground black pepper to taste

2 uncooked italian sausage links crumble into soup the  last 30 minutes

halved cherry tomatoes add in at end

EVOO

grated parmesan cheese

1.	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.
2.	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 if desired.