1 large onion, chopped

2 medium carrots, sliced

2 stalks celery, sliced

4 cloves garlic, minced

1 and 1/2 cups green lentils (presoaked is best for digestion and increased nutritional benefits)

1 (14.5-ounce) can diced tomatoes (I use fire-roasted)

2 teaspoons fresh thyme

1 teaspoon Italian seasoning

salt or salt substitute, to taste

freshly ground black pepper

4 cups low-sodium vegetable broth or water (add additional seasonings if using water)

4 and 1/2 cups fresh spinach, chopped finely