• 1 onion chopped
• 2 carrots chopped
• 2 stalk celery chopped
• 4 cloves garlic finely chopped
• 1/4 cup olive oil 
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil 
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 -28 ounce can tomatoes (pureed)
• 1 cup spinach chopped
• 2 cups dried lentils
• 8 cups water

Suggestion: serve with Italian bread and sprinkle with Parmesan or Romano cheese.

This is an old favorite my Nana Angelina LoRusso Scalcione taught me. It was something she learned when she lived in Italy with her Grandmother and had to pick olives for a living in all weather conditions in Torritto, Italy. My Nana Angelina is no longer here but I still enjoy making her delicious Matera Basilicata lentil soup.