Lentil Soup

I decided to try making lentil soup for supper today. I often have good success with allrecipes.com and today was no exception. Here is the recipe I used:

INGREDIENTS
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped (I had none but it still tastes good!)
2 cloves garlic, minced (I used 4 big cloves)
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes (I used 210g tomato sauce and one finely chopped fresh organic tomato)
2 cups dry lentils (I also added some chopped potatoes and fresh green beans)
8 cups water (I used 2 cups chicken broth + 6 cups water)
1/2 cup spinach, rinsed and thinly sliced (I had none)
2 tablespoons vinegar (I used balsamic vinegar)
salt to taste
ground black pepper to taste


DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil and fresh tomatoes; cook for 2 minutes.

Stir in lentils, and add water and tomatoes and potatoes and green beans. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.