Method:

Prep the Veggies: Start by dicing the onion, carrots, and celery. Mince the garlic, and if you're using spinach, roughly chop it too.

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the veggies soften. Add the garlic and cook for another minute until fragrant.

Add the Lentils and Broth: Stir in the lentils, diced tomatoes (with juices), vegetable broth, bay leaf, and thyme. Bring the soup to a boil, then reduce the heat to low, covering the pot. Simmer for 30 minutes or until the lentils are tender.

Finishing Touches: If you want to add spinach, stir it in at the end of cooking, allowing it to wilt. Taste the soup and add salt and pepper to your preference.

Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley for an added burst of flavor.

Variations & Tips:

Meat Version: Some Italians like to add sausage or pancetta for extra flavor. If you'd like a meatier version, simply sauté the sausage or pancetta with the veggies in step 2.

Spicy Twist: Add a pinch of red pepper flakes to the onions and garlic for a kick.

Vegan: This soup is naturally vegan. For an added richness, drizzle a little olive oil or vegan cream when serving.

Substitutions for Dietary Needs:

Low-Sodium: Use low-sodium broth and avoid adding too much salt during cooking.

Gluten-Free: This soup is naturally gluten-free, so no need for substitutions.