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!
Excellent! The lentils were perfectly tender, and the tomato base was rich and flavorful. I opted to add some spinach during the last few minutes of cooking, and it worked great.
