Ingredient:

• 4 cups water
• 4 cups vegetable broth
• 2 cups dried lentils, rinsed
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 teaspoon dried oregano, divided
• 1 cup chopped fresh spinach
• 1/2 cup tomato sauce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional: Chopped red onio