Vegan Lentil and Vegetable Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic, dried oregano, and dried thyme. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed brown lentils, canned diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25 to 30 minutes, or until the lentils and vegetables are tender.

Remove the lid and stir in the baby spinach and fresh lemon juice. Simmer uncovered for 2 to 3 minutes until the spinach is wilted and bright green.

Season with salt and black pepper to taste. Ladle hot into bowls and serve.