INSTRUCTIONS
To a large pot or dutch oven, warm up the olive oil then add coarsely chopped onion, celery, and carrot, and fry on medium heat for 5 minutes stirring often.
Add grated garlic and cumin and fry for one more minute, or until you smell their aroma.
Add vegetable broth, canned tomatoes, dried lentils, thyme, oregano, salt, pepper, or/and red pepper flakes.
Cover with a lid, bring to a boil, then crack the top open and simmer on low heat for about 25 minutes or until the lentils are cooked but still al dente. Stir occasionally.
OPTIONAL STEP: if you like extra creamy soup, blend about 2 cups of it. You can do this with an immersion blender directly in the pot, or with a regular blender.
Add the spinach and simmer for a few more minutes until they wilt and you are happy with the texture and consistency of the soup/lentils.
Taste and adjust for salt. Serve it in a bowl with a slice of toasted bread rubbed with garlic and a drizzle of good quality extra virgin olive oil.
Optionally, you can add a squeeze of lemon juice.
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