Lentil Soup

The boyfriend found this recipe when we wanted to eat more lentils for a diet and the other lentil stew recipe I liked was a slow cooker version.  This one takes some time and effort, but comes out well.  I have made it a lot over the last month and have made a few alterations and changes (some coming from the other recipe and some at the behest of the boyfriend).  The recipe below is my version.  In all the times I've made it, I've never taken a picture, not that it looks very appealing anyway.

Ingredients

1/4 cup olive oil
1 onion, halved and sliced into half circles
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, grated with a microplane or 1 teaspoon of the jarred stuff
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
1 lb dry lentils
8 cups water
2 cups spinach, julienned or 1 box frozen chopped spinach, thawed
2 tablespoons vinegar
4 cubes vegetable bouillon
salt to taste
ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Reduce heat to medium-low, and stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add crushed tomatoes, then the water, and the bouillon cubes. Return heat to medium to medium-high and bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, remove bay leaf, stir in spinach, and cook until it wilts or heats through. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.