Step 1

Heat oil in a large Dutch oven or pot over medium low heat. Add the onion, carrot, celery and bay leaf, and cook until softened (about 5 minutes).

Step 2

Add garlic, and cook 1 minute more.

Step 3

Increase heat to medium high; add in the vegetable stock, tomatoes, lentils, seasonings and bring to a boil.

Step 4

Reduce heat to low, partially cover, and cook 17 minute on a low simmer, stirring occasionally.

Step 5

Add potatoes, and cook another 20 minutes, stirring occasionally to prevent sticking to the bottom.

Step 6

When there is 2 to 3 minutes of cook time left, add in chopped fresh spinach.

Step 7

Optional: To thicken soup, use a potato masher, pressing down a few times (8 to through the soup until reaching your desired thickness or consistency. Alternatively, you can use a stick blender: 2 to 4 quick pulses.

Step 8

Optional: Squeeze in the juice of one lemon, and stir to combine. This is optional, but it really brightens up the flavor.

Step 9

Optional: Finish of with some chopped fresh herbs for garnish. Parsley, green onion or fresh thyme would taste great!