Lentil Soup with dry sherry and balsamic vinegar

Ingredients

• 2-3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 teaspoon herbes de Provence
• 3 tablespoons dry sherry
• 1 cup brown lentils
• 1 quart water
• 1 bay leaf
• 5-6 sprigs flat leaf parsley tied in a bundle
• freshly ground pepper
• salt
• good quality balsamic vinegar
• good quality olive oil
• 1 bunch fresh heary spinach, finely chopped

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