Lentil soup is one of my favorite recipes and I love how easy it is to make! This version is made on the stovetop but I also have an Instant Pot version on the blog if that’s more your thing! . P.S. it freezes well so go ahead and make a double batch! . Ingredients 2 tablespoons olive oil 1 yellow onion, diced 3 large carrots, chopped 3 celery stalks, chopped 3 cloves garlic minced ½ teaspoon cumin ½ teaspoon dried thyme 1 bay leaf 6 cups vegetable broth 1 cup brown lentils, rinsed 1lb red potatoes, chopped into 1” pieces 1 cup baby spinach . Instructions In a large In a large pot, add the olive oil, onion, carrots, and celery and sauté over medium heat for 10-12 minutes, stirring frequently. Add garlic and cumin and continue to cook for 1 minute. Add the bay leaf, thyme, vegetable broth, lentils, and red potatoes. Bring to a boil then reduce heat and simmer for 30-35 minutes until the lentils are softened. Just before serving, stir in spinach until wilted. Season with salt and pepper ...