Italian Lentil Soup

Heat 2 tablespoons of olive oil over medium-high heat. Add the onions, garlic, carrots, and celery. Season with a pinch of salt and pepper. Cook, stirring occasionally until the vegetables are tender, about 5 minutes.
Add the diced tomatoes, broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of salt and black pepper. Bring the soup to a boil, then lower the heat partially cover.
Simmer for about 20 to 30 minutes or until the lentils are very tender, but still intact.
When the lentils are cooked, remove the pot from the heat and stir in the baby spinach and lemon juice. Taste, and season with salt, pepper, and more lemon juice (if needed).
Portion soup into bowls and garnish with grated parmesan cheese (optional).

The soup is wide open for seasoning variations. Play around with different seasoning blends to suit your liking. Smoked paprika is an excellent variation in place of the Italian seasoning.
If you don’t have fresh lemons, you can substitute red wine vinegar. Add the vinegar in small quantities, about a teaspoon at a time. The lemon and the vinegar is used in a very small amount to bring a little zest to the soup.

To freeze leftover soup, let it cool completely, then portion it into airtight freezer-safe containers or bags, leaving some space at the top as liquids expand when frozen; label with the date and contents, and lay the containers flat in the freezer to save space; when ready to reheat, thaw in the refrigerator overnight before warming on the stovetop or in the microwave.
Soup leftovers are generally good for 3-4 days in the refrigerator.