Step 1

In a large pot pour 1/4 cup of the vegetable stock on the bottom of the pan. Add onions and garlic. Cook on medium heat until translucent.

Step 2

Add carrots and celery. Cook for an additional 5 minutes.

Step 3

Add Italian seasoning and cumin, and salt and pepper to taste. Stir to coat vegetables.

Step 4

Add the remainder of the vegetable stock, can of diced tomatoes and lentils.

Step 5

Bring to a boil then cover and reduce to medium low heat. Cook for 30 minutes stirring occasionally.

Step 6

When you're ready to serve add the bag of spinach and stir to combine. It will look like a lot of spinach to add, so add one handful at a time until it is absorbed and combined with the soup. Spinach wilts down quickly. Serve topped with fresh lemon and fresh chopped parsley (optional).