1/2 pkg. dried lentils
1 (8 oz.) can spinach with liquid or frozen pkg, thawed
3 lg. carrots, sliced
5 lg. celery stalks, sliced
1 med. onion, diced
2 cloves garlic, sliced
1 tbsp. oregano
1 tbsp. fresh parsley, chopped
Salt & pepper to taste

Soak lentils in cold water with small amount of baking soda overnight. Drain lentils. Fill a 4-quart kettle 3/4 full with warm water. Add all ingredients. Slow cook for 4 hours, soup will thicken. Refrigerate overnight and reheat slowly the next day. When reheating, add grated Romano cheese and salt and pepper if desired. (You can cook the soup with a ham bone for added flavor.) Serve with warm Italian bread.