Vegetable Lentil Soup

Ingredients:

• 1 cup dried lentils, rinsed and drained
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups vegetable broth
• 2 cups fresh spinach leaves
• 1 can (14 oz) diced tomatoes (with juice)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
2. Add the garlic, thyme, and oregano, and cook for another minute until fragrant.
3. Stir in the lentils, diced tomatoes, bay leaf, and vegetable broth. Bring to a boil.
4. Reduce the heat to a simmer, cover, and let it cook for about 25-30 minutes, or until the lentils are tender.
5. Add the spinach and cook until it wilts, about 2-3 minutes.
6. Remove the bay leaf, season with salt and pepper to taste, and serve hot.

This soup is packed with flavor and nutrients, making it a perfect meal for any day of the week. Enjoy your cooking!