In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Stir in dried lentils, diced tomatoes, vegetable broth, dried oregano, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
If the soup is too thick, add more vegetable broth until you reach your desired consistency.
Stir in fresh spinach and cook until wilted, about 2-3 minutes.
Taste and adjust seasoning as needed. Stir in fresh basil.
Serve hot, garnished with a sprinkle of Parmesan cheese (optional) and a drizzle of olive oil. Enjoy!
A really satisfying soup. I loved the fresh basil – it really brightened up the dish. Next time, I might add a bit more garlic, but overall, a great recipe.
Very good and easy to make! I like how the recipe offers flexibility to add your own vegetables. I added some zucchini and it turned out great!
A decent soup. It was a bit too tomato-y for my taste, but the lentils were well-cooked. I would probably use less tomato sauce next time or add some vegetables for balance.
Loved it! Simple, healthy, and flavorful. The basil adds a lovely freshness. I added a touch of balsamic vinegar at the end for a little extra zing.
It was okay. The recipe is easy to follow, but the soup was a bit one-dimensional. I think it could benefit from some more herbs and spices to give it more depth.
