All Smiles Spinach and Lentil Soup

Ingredients:
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrot
1 1/2 cups chopped onions
8 cups water
24 ounces low-sodium stock or broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

Directions:
In a large stockpot, heat the oil and sauté garlic, celery, onions, and carrot until veggies are tender. Add the water, stock, and the rinsed lentils. Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally. Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper. Stir in the spinach and simmer uncovered for 15-20 minutes more. Season to taste.