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Rinse the lentils, then soak them in hot water for 1–2 hours to soften and improve digestibility.
In a pot, combine the soaked lentils, chopped leeks, water, bouillon.
Bring to a boil, then reduce heat and simmer for about 35 minutes, until the lentils are tender.
Add the spinach and continue cooking for another 20–25 minutes, allowing everything to soften and blend.
Stir in the olive oil, salt, and black pepper. Let it simmer for an additional 2–3 minutes to bring all the flavors together.