1/2 lb. dry lentils
1 large onion
4 cloves garlic
2 stalks celery
4 tbsp. olive oil
1/4 tsp. oregano
1 tsp. chopped fresh Italian parsley
pinch of sage (optional)
1/2 cup stewed or canned whole Italian tomatoes
8 oz. baby spinach
1 carton (about 3 cups) low sodium beef broth (or water, as needed)
Salt and pepper, to taste

Wash and soak lentils in water to cover for 20-30 minutes.

In a saucepan, add 1/2 tsp. sea salt and cover lentils with an inch of water over the top. Simmer for about an hour, or until lentils are tender. Add enough beef broth to keep lentils just covered while cooking.

Chop onion, garlic, celery and parsley; brown them lightly in olive oil. Add tomatoes and cook 10 minutes. Pour over lentils in pot and mix well. Let simmer another 15 minutes or so, until lentils are soft.

Add beef broth to the soup until the soup has the consistency you prefer; a few tablespoons of the lentils can be pureed into the broth if you prefer a thicker soup.

Stir in an 8 oz. package of washed baby spinach during the last 5 minutes of cooking. Season to taste.

Sprinkle with grated Romano or Parmesan cheese just before serving.