Step 1

In a large pot, heat olive oil and add diced carrots, celery, onion, pepper and minced garlic. Season with 2 pinches of salt and fresh ground pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant.

Step 2

Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add 2 more pinches of salt.

Step 3

Bring soup to a slow boil over medium high heat for a few minutes, then back down to a simmer over low heat. Simmer, with lid half on, for about 35-40 minutes stirring occasionally, until soup starts to thicken.

Step 4

Taste for salt and pepper as its cooking and add more water if it gets too thick. The lentils will absorb most of the liquid in the soup while cooking but you’ll still want it to have liquid once done cooking.

Step 5

In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.

Step 6

Serve with freshly grated Parmesan cheese, and lots of it!