2 tablespoons extra virgin olive oil • 2 carrots • 1 onion • 1 stalk celery • 1 teaspoon cumin • 4 cloves garlic • 6 cups vegetable broth • 2 cans (15-ounce each) diced tomatoes • 1 cup lentils uncooked, green or brown • 1 teaspoon thyme dried • 1 teaspoon oregano dried • 1½ teaspoons salt or more to taste • ¼ teaspoon black pepper or red pepper flakes • 5 ounces spinach (about 4 to 5 cups) Metric: • 2 tablespoons extra virgin olive oil • 2 carrots • 1 onion • 1 stalk celery • 1 teaspoon cumin • 4 cloves garlic • 1,5 liters vegetable broth • 800 grams diced tomatoes • 220 grams lentils uncooked, green or brown • 1 teaspoon thyme dried • 1 teaspoon oregano dried • 1½ teaspoons salt or more to taste • ¼ teaspoon black pepper or red pepper flakes • 150 grams spi