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Lentil Soup

¼ cup olive oil 1 onion, chopped 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried basil 2 cups dry lentils 8 cups water 1 (14.5 ounce) can crushed tomatoes ½ cup spinach, rinsed and thinly sliced 2 tablespoons vinegar salt to taste ground black pepper to taste Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.