Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 large, chopped
• Garlic cloves - 3, minced
• Carrots - 2, diced
• Celery stalks - 2, diced
• Red bell pepper - 1, chopped
• Tomato paste - 2 tablespoons
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Vegetable broth - 6 cups
• Brown lentils - 1 ½ cups, rinsed
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Spinach - 2 cups, fresh

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add onion, garlic, carrots, celery, and red bell pepper; sauté until vegetables are softened, about 5-7 minutes.

3. 3.

   Stir in tomato paste, thyme, and oregano, and cook for an additional minute.

4. 4.

   Pour in vegetable broth and add lentils and bay leaf.

5. 5.

   Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.

6. 6.

   Season with salt and black pepper to taste.

7. 7.

   Stir in fresh spinach and cook until wilted, about 2 minutes.

8. 8.

   Remove bay leaf and serve hot.

Nutritional Facts