Instructions: * Note 1: Rinse and then soak the lentils in cold water for 2 hours.

* Note 2: Remove the thick stems from the spinach and then wash the leaves to remove all sand and dirt. Drain

In a large pot, about 7 quarts capacity, fry the chopped onions and leek in the olive oil over low heat until translucent. Add the carrots, potatoes, garlic, parsley, bay leaves, clove, thyme, and oregano, and sprinkle with pepper. Stir over a medium-high heat for a few minutes.

Drain and rinse the lentils. Stir them into the vegetables and add 3 quarts water. Simmer until the lentils are soft - about 40 to 45 minutes. Please dont add salt until the end, or the lentils will take much longer to cook. In fact, they may never soften. Add the salt. Chop the spinach and stir it in, with half the chopped basil. Serve as soon as the spinach has wilted. The extra basil is for sprinkling on top at the table.

This recipe serves 6 to 8.

Comments: In Greece, lentil soup is traditionally served with a bottle of vinegar on the table to splash into your bowl. Try a little fresh basil as well, and have olives and capers on the table to toss in at will.

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