• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until the vegetables begin to soften, about 5 minutes. Add garlic, cumin, thyme, and bay leaf, and cook for another minute until fragrant.
• Stir in the lentils, diced tomatoes with their juice, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender.
• Once the lentils are cooked, add the chopped spinach and cook until the spinach is wilted, about 2 minutes. Remove from heat, discard the bay leaf, and stir in the lemon juice. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Tip:

• Soaking lentils overnight can reduce cooking time and make them easier to digest. This soup stores well in the refrigerator for up to 5 days or can be frozen for up to 3 months