1. Pick and rinse the lentils thoroughly. Place lentils in already boiling water and remove the scum.  Drain, fill the pot with fresh water and add carrots, garlic, tomato paste, bay leaf, celery together with 2-3 tbsp of olive oil. Boil for about 40 minutes.

2. Add the chopped leeks, spinach, peppers and rice and continue boiling for another 20 minutes, or until tender. 

3. Season well and serve with balsamic or regular vinegar.