Mediterranean Tomato, Lentil, and Spinach Soup

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Homemakers
Serve this hearty vegetarian soup with crusty whole wheat bread for a complete meal. I like the sharp and slightly salty addition of freshly grated good Parmesan cheese, but omit it if serving to vegans.
Ingredients
1 tbsp  (15 mL)  olive oil
2 stalks celery, chopped
1 onion chopped
2 cloves garlic, minced
1 tsp  (5 mL)  dried basil leaves
1/2 tsp  (2 mL)  each dried oregano and thyme leaves
Pinch each  dried rosemary leaves, crumbled and pepper
3 cups  (750 mL)  vegetable stock or chicken stock
1 can  28 oz (796 mL) diced tomatoes, including juice
1 can  19 oz (540 mL) lentils, drained and rinsed
Juice of 1/2 a lemon
3 cups  (750 mL)  fresh baby spinach leaves
Freshly grated Parmesan cheese (optional)
Preparation
Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, lentils and lemon juice. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds.
Serve with Parmesan, if desired.
Makes 8 cups (2 L), 4 servings.


PS I didn't have celery so I used carrots, I didn't have a big can of tomatoes so I used a 19oz can, and I didn't have canned lentils so added 3/4 cup of red lentils. 

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