Greek-Style Lentil Soup

• 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
• Chopped red onion, chopped parsley and lemon wedges, optional

1. Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low until lentils are tender, 4-5 hours.
2. Stir in the 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.

water, vegetable broth, dried lentils, carrots, onion, celery, oregano, fresh spinach, tomato sauce, olives, red wine vinegar, garlic, salt, pepper, red onion

Taken from www.tasteofhome.com/recipes/greek-style-lentil-soup/ (may not work)