Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
Remove the bay leaf. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Stir in lemon juice (if using). Taste and adjust seasoning as needed.
Serve hot. Garnish with fresh herbs or a dollop of yogurt (optional).
Zylo AI 
For a thicker soup, you can use an immersion blender to partially blend some of the soup.
Lentil soup can be stored in the refrigerator for up to 3-4 days.
This soup freezes well. Store in an airtight container for up to 2-3 months.
• Soup (Mediterranean)
• Approximately 250-300 calories
• 40 minutes (Easy)
• 1 hour
• $10 - $15
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