Loading...

Heat olive oil in a large pot or Dutch oven over medium heat.

Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute more until fragrant.

Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), thyme, and bay leaf to the pot.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.

Remove the bay leaf. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

Season with salt and pepper to taste. Serve hot.


Heat olive oil in a large pot or Dutch oven over medium heat.

Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute more until fragrant.

Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), thyme, and bay leaf to the pot.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.

Remove the bay leaf. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

Season with salt and pepper to taste. Serve hot.
