Lentil Soup - it's amazing :)

1 shallot, chopped
1/4 cup olive oil
2 carrots, diced
1 red bell pepper, diced
1 large potato, diced
2 stalks celery, chopped
5 cloves garlic, minced
1 tablespoon dried oregano
1 bay leaf
1 tablespoon dried basil
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon cayenne pepper (optional)
1 tablespoon smoked paprika (optional)
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
5 cups vegetable broth
3 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons balsamic vinegar
salt to taste ground
black pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots, red pepper, potato and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add vegetable broth, water and tomatoes. Add cumin, cayenne, curry powder, and smoked paprika. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

I also added a dollop of sour cream when I ate it.