In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering.

Add 1 diced onion and stir continuously for about 5 minutes until translucent and fragrant.

Stir in 4 minced garlic cloves, 2 diced carrots, and 2 finely chopped stalks of celery. Sauté for 5–7 minutes.

Incorporate 1 cup of rinsed lentils, then pour in 6 cups of vegetable broth and add a bay leaf.

Increase the heat until it reaches a rolling boil, which should take about 5 minutes.

Reduce the heat to a gentle simmer, cover the pot, and let cook for 30-40 minutes, stirring occasionally.

In the final 5 minutes, fold in 2 cups of fresh spinach until it wilts.

Season with salt and pepper to taste, remove the bay leaf, and serve.