1 c. brown lentils, cleaned and rinsed
1 bay leaf
1 rib celery, diced into 1/4 inch squares
7 c. water
3 med.-size fresh or canned tomatoes, peeled, seeded and chopped, juice reserved
1/2 tsp. salt
3 tbsp. olive oil
1 c. finely diced red onion
2 cloves garlic, minced
3 tbsp. chopped parsley
Freshly ground pepper
1/4 c. red-wine vinegar
1 lb. fresh spinach, stems removed
Parmesan cheese

Put the lentils, bay leaf and celery in a soup pot with the water, the reserved juice from the tomatoes and salt. Bring to a boil and skim off any foam that comes to the surface. Lower heat to a slow boil.

While lentils cook, heat the oil in a skillet and add the onion. Cook for a few minutes then lower the heat and stir in the garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes. Then combine with the lentils.

Cut the spinach into 1/2 inch strips. There should be about 4 cups. When the lentils are soft, after about 75 minutes, stir in the spinach by handfuls. Once it has cooked down, thin the soup. Simmer soup for 5 more minutes. Add red-wine vinegar to taste to brighten the flavors. Serve with freshly ground pepper and Parmesan cheese. Serves 4-6.