Lentil Soup

When my children were very young I made a Greek lentil soup from a recipe I found in the original version of "Laurel's Kitchen," she has since come out with a new cookbook and kept the original Greek lentil soup recipe in the new edition. What I've pictured here is an adapted version that I made this week.


Clean and sort a pound bag of lentils; put into a large pot and cover with water. Add three diced, unskinned potatoes, four large carrots chopped, diced shallot and a package of frozen chopped spinach. Season with salt and pepper, and 3 whole bay leaves (remove before serving). Bring to a boil; reduce heat and cook for about an hour. Just before serving stir in a tablespoon of cider vinegar.