2 onions, chopped 1/4 cup coconut oil, ghee or (olive oil if used with a bit of water) 4 carrots, diced 3 stalks celery, chopped 4 cloves garlic, minced 2 teaspoon dried oregano 2 bay leaf 2 teaspoon dried basil
One 28 oz can crushed tomatoes 2 cups dry lentils 4 cups water 4 cups chicken broth 1/2 cup spinach, rinsed and thinly sliced 2 tablespoons apple cider vinegar or fresh lemon juice Whole mineral salt to taste Ground black pepper to taste
Directions 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.
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 or lemon juice, and season to taste with salt and pepper, and more vinegar if desired.