Greek-Style Lentil Soup

Ingredients

• 4 cups water
• 4 cups vegetable broth
• 2 cups dried lentils, rinsed
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 teaspoon dried oregano, divided
• 1 cup chopped fresh spinach
• 1/2 cup tomato sauce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional: Chopped red onion, chopped parsley and lemon wedges

Directions

1. Place water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
2. Stir in spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low until spinach is wilted, about 1 hour longer. If desired, serve with red onion, parsley and lemon wedges.