Greek Lentil Soup

This one is a copy-cat from a local bakery and cafe.  I had it a few times there, and just really enjoyed it.

How to:

4 cups green lentils, soaked in filtered water and 1 T raw apple cider vinegar, lemon juice or whey, for 12-24 hours.
2 quarts chicken broth 
1-2 quarts filtered water

Drain soaked lentils, add to a stock pot with 2 quarts chicken broth and 1-2 quarts filtered water (or all broth).  Adjust liquid during cooking.  The consistency of the soup should be loose, not dense.

Bring to a boil, skim the foam, reduce heat and bring to a simmer.  Total cooking time is 45-60 minutes.

Meanwhile, get the veggies ready:

Butter and olive oil for sauteeing
1 medium sweet onion, chopped & sauteed in butter and olive oil til almost carmelized
4 medium carrots, chopped & sauteed in butter and olive oil
1/2 - 8.5 oz. bottle of sundried tomatoes, chopped
4 green onions, sliced
4 garlic scapes, sliced & sauteed (or a head of minced garlic)
3-4 cups fresh spinach, chopped
2 t fresh oregano, chopped
1 T fresh peppermint, chopped
Salt and pepper to taste

Add the sauteed onions and carrots to the soup pot.
Add sundried tomatoes.
Continue to simmer until about 15 minutes til the end of cooking time.
Add the green onions, garlic scapes, spinach and fresh herbs and continue to simmer for another 15 minutes or so.
Adjust seasonings and serve.