Super-Yummy Lentil Soup Recipe {this one's for you, Steph}

Here's a delicious variation on lentil soup passed along to me by my sister, Carrie. 

It's super-easy to make in the crock pot and there are a few tasty twists included: 

 balsamic vinegar, shredded cabbage and spinach (to add a little crunch),
and a dollop of goat cheese.

Yum.

                                                                                 Ingredients:

                                                                         

                                                               1 onion, chopped

                                                               4 carrots, sliced

                                                               3 stalks of celery, sliced

                                                               4 garlic cloves, minced

                                                               2 bay leaves

                                                               2 tsp. basil

                                                               2 tsp. oregano

                                                               2 cups dry lentils

                                                               6 cups vegetable broth

                                                               1 cup water

                                                               2 Tbsp. balsamic vinegar

                                                               2 potatoes, peeled and cubed

                                                               2-3 big handfuls of fresh spinach, sliced thin

                                                               1 cup fresh cabbage, sliced thin

                                                               soft goat cheese

Directions: 

Put everything except the spinach, cabbage and goat cheese in the crock pot for 4 hours on high. 

Add the spinach and cabbage for the last 30 minutes. 

Top with goat cheese and serve with crusty bread.

Enjoy!