LENTIL VEGETABLE SOUP

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots. Sauté for 5 minutes, stirring often.
2. Add minced garlic and cumin. Sauté for 1 more minute until fragrant.
3. Pour in vegetable broth, diced tomatoes, dried lentils, thyme, oregano, salt, and black pepper or red pepper flakes.
4. Cover with a lid, bring to a boil, then reduce heat and simmer partially covered for about 25 minutes, or until lentils are cooked but still firm (al dente), stirring occasionally.
5. Optional: For a creamier texture, blend about 2 cups of the soup using an immersion blender directly in the pot or a regular blender.
6. Add spinach and simmer for a few more minutes until wilted and soup reaches desired consistency.
7. Taste and adjust salt as needed. Serve hot with a slice of garlic-rubbed toasted bread and a drizzle of olive oil. Optionally, add a squeeze of lemon juice.

Enjoy this delicious and hearty lentil vegetable soup!