How to Make Hearty Vegetable Lentil Soup

• In a large pot, heat the olive oil over medium heat until it's shimmering.
• Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
• Toss in the diced carrots, celery, bell pepper, and zucchini. Cook for about 5–7 minutes, stirring occasionally.
• Stir in the lentils, diced tomatoes, vegetable broth, thyme, oregano, and bay leaf.
• Raise the heat and bring the mixture to a boil.
• Reduce the heat to low and let the soup simmer for about 30–35 minutes, until the lentils are tender.
• Stir occasionally and add more broth or water if the soup thickens.
• Stir in the chopped spinach or kale and cook for about 5 minutes until the leaves are wilted.
• Remove the bay leaf, then add the lemon juice and season with salt and pepper to taste.
• Ladle the hot soup into bowls, garnished with fresh parsley if desired.