Lentil-Spinach Soup

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Ingredients
1 tablespoon olive oil
6 cloves garlic
1/2 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
8 cups chicken or vegetable
2 cups dried lentils
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package of frozen chopped spinach, thawed

Directions
1. In a large stockpot, heat the oil and saute garlic, celery, onions, and carrot until tender. Add the stock and rinsed lentils.
2. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
3. Add the oregano, salt, pepper, and spinach. Simmer uncovered for 15 minutes.

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