Instructions

1. Rinse 1 cup of green or brown lentils under cold water and set aside.
2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
3. Add 1 medium onion, chopped, and sauté for about 5 minutes until translucent.
4. Stir in 2 cloves of garlic, minced, and cook for another minute until fragrant.
5. Add 2 medium carrots, diced, and 2 celery stalks, diced, and cook for 5 more minutes until slightly softened.
6. Incorporate 1 medium bell pepper, chopped, and cook for an additional 3 minutes.
7. Add the rinsed lentils, 4 cups of vegetable broth, 1 can (14.5 ounces) of diced tomatoes with juice, and 1 teaspoon of dried thyme.
8. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes until the lentils are tender.
9. Add 2 cups of fresh spinach and 1 teaspoon of salt, stirring until the spinach is wilted, about 3 minutes.
10. Adjust seasoning to taste and serve hot with crusty bread.