Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.

Step 3

Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.

Step 4

Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

Step 5

Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.

Step 6

Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

Step 7

Serve warm with parmesan cheese if desired.