Begin by washing and chopping all your vegetables into uniform pieces to ensure even cooking.

Dice the onions, mince the garlic, slice the carrots and celery, and roughly chop the spinach.

In a large pot, heat olive oil over medium heat.

Add the chopped onions and minced garlic, sauté until fragrant and translucent.

Add the diced carrots and celery, stirring well; cook until starting to soften.

Pour in the vegetable broth and lentils, bringing to a gentle simmer.

Add the herbs and chopped spinach; simmer gently until lentils are tender.

Taste and season with salt and pepper; adjust consistency if needed.

Ladle into bowls and serve warm, garnished with fresh herbs if desired.