Ingredients
• ¼ cup olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 2 cups lentils
• 8 cups water
• 1 (14.5-ounce) can crushed tomatoes
• ½ cup spinach, thinly sliced
• 2 tablespoons vinegar
• Sea salt and ground pepper to taste
Instructions
In a large soup pot, heat oil over medium heat . Add onion, carrots and celery; cook and stir until onion is tender . Stir in garlic, oregano, basil and bay leaf; 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, and season to taste with sea salt, pepper and more vinegar if desired .
Recipe derived from: https://my.standardprocess.com/Products/Literature/Patient-Purification-Program-Guide