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!
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.
Good, solid recipe. I appreciated how healthy it is. I added a dollop of plain yogurt at the end instead of Parmesan, and it was delicious. The lentils were perfect.
It's a good base recipe. I had to add quite a bit of seasoning to get the flavor I wanted, but overall, it was a satisfying meal. I would probably use different lentils next time.
It was good, a solid weeknight meal. I found it a bit bland at first, but adding salt and pepper improved it. I might try adding some carrots and celery next time for more vegetables.
I found the soup a little watery. I followed the recipe, but the flavors didn't really come together for me. I might have done something wrong, but it wasn't a winner in my book.
