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Heat 2 tablespoons extra virgin olive oil in a large pot then add 2 carrots, 1 onion, 1 stalk celery (all coarsely chopped) and sauté on medium heat for 5 minutes stirring often.
Add 1 teaspoon cumin and 4 cloves garlic (pressed or grated) and sauté for one more minute or until fragrant.
Add 6 cups vegetable broth, 2 cans (15-ounce each) diced tomatoes, 1 cup dried lentils, 1 teaspoon thyme, 1 teaspoon oregano, 1½ teaspoons salt, ⅛ teaspoon black pepper.
Cover with a lid, bring to a boil, then crack the top open and simmer on medium-low heat for 30 minutes or until the lentils are cooked but with a slight bite. Stir occasionally.
OPTIONAL STEP: If you like making an extra creamy lentil vegetable soup, blend about 2 cups of it. We do this directly in the pot with an immersion blender, but you can also do so in a standing blender.
Add 5 ounces spinach and simmer for a few more minutes until they wilt.
Add more vegetable broth or water if necessary to reach your desired consistency, then taste and adjust for salt before serving.