Step 1

In a large pot with a lid, heat the oil over medium-high heat.

Step 2

Add the onions, carrots, celery, garlic, and red chili flakes. Mix well, reduce the fire to medium low, cover with a lid and cook for 5 minutes – regularly mixing to prevent burning.

Step 3

Add the cumin and Italian seasoning. Mix well and cook for 20 seconds while mixing.

Step 4

Add the fire roasted tomatoes in their juices, lentils, water, bouillon cubes, salt, and pepper. Mix well and turn the heat to medium high. Cover with the lid, bring to a boil, mix one more time to ensure the bouillon cubes are fully melted and incorporated in the water. Then turn the heat to a simmer and cook for 40 minutes with the lid on.

Step 5

When the 40 minutes have passed, taste to check if the lentils are cooked and to taste seasoning levels. Adjust time and seasoning if needed.

Step 6

When the lentils are fully cooked, add the spinach (if using), parsley (if using), and lemon juice. Gently push the raw spinach down into the broth. Cover with the lid and allow the soup to sit undisturbed for 5 minutes.

Step 7

Serve hot.