• 2 carrots, chopped
• 2 Tablespoons olive oil
• 1 onion, diced
• 1 stalk of celery, diced
• 4 cloves of garlic
• 6 cups veggie broth
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cans of diced tomatoes, low sodium
• 1 cup of uncooked lentils
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 to 5 cups of raw spinach

Instructions:

1. Add the olive oil into a large pot over medium heat, then add in the chopped celery, onion, and carrots and fry for 5 minutes.
2. Add grated garlic and cumin and fry for one more minute.
3. Add in the vegetable broth, canned tomatoes, dried lentils, thyme, oregano, salt, pepper, or/and red pepper flakes.
4. Cover with the lid and bring to a boil, then crack the top and simmer on low heat for 25 minutes, stirring occasionally. 
5. Add in the spinach and simmer for a few more minutes until it is mixed in.
6. Adjust seasonings to taste, serve and enjoy!