Hearty Lentil Soup with Crusty Bread

Prep the Vegetables

1. Finely dice the onion, carrots, and celery to roughly the same size so they cook evenly.
2. Mince the garlic cloves and rinse the lentils thoroughly under cold running water.

Build the Flavor Base

3. Heat the olive oil in a large pot or Dutch oven over medium heat.
4. Add the onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
5. Stir in the minced garlic, dried thyme, and bay leaf. Cook for another 1 minute until fragrant.

Simmer the Soup

6. Add the rinsed lentils, canned diced tomatoes (with their juices), water, and crumble in the vegetable bouillon cubes. Stir well to combine.
7. Bring the soup to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 35 to 40 minutes, or until the lentils are completely tender.

Final Touches and Serving

8. Remove the bay leaf. If you prefer a thicker soup, use a potato masher or immersion blender to lightly blend a small portion of the soup.
9. Stir in the fresh spinach and let it wilt in the hot soup for 2 minutes.
10. Remove from heat, stir in the lemon juice, and season with salt and freshly cracked black pepper to taste.
11. Ladle into bowls and serve hot alongside thick slices of fresh, crusty baguette.