How to make it

  • In a medium-large stock pot, heat oil until barely shimmering. Add onion, celery and carrots. Season with salt and pepper. Cook over medium heat until starting to soften, 5 - 10 minutes.
  • Add garlic and cook another 5 minutes, stirring frequently.
  • Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils. Season again with salt and pepper. Taste and adjust if necessary, adding more salt and/or pepper if needed.
  • Stir to combine, cover and simmer until lentils are beginning to soften, about 20 minutes.
  • Add baby spinach and stir in to wilt.

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