Lentil Soup

1 Fennel bulb
1 Leak
2 onions, chopped
1/2 cup olive oil
1 lb carrots, sliced
2 cloves garlic
3 stalks celery, sliced
1 bay leaf
2 tsp dried basil
1 can fire roasted tomatoes (trader Joes)
1 lb shredded cabbage
2 cups dry lentils
 14 cups water
3 cups spinach or cooking greens, rinsed and thinly sliced
2 Tbs Bragg Apple cider vinegar
Sea Salt and Ground black pepper to taste

In a large soup pot, heat oil over medium heat.  Add onions, carrots, celery, cabbage, leaks, fennel and garlic, cook and stir until onion is tender.  Add bay leaf, and basil, cook for 2 minutes.  Stir in lentils, and add water and tomatoes.  Bring to a boil and simmer for at least 1 hour.  Add spinach, and vinegar and salt and pepper to taste.  Serve.  Season with more salt, pepper and vinegar if desired.