Heat a large soup pot over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables soften and the onion becomes translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast spices & add liquids

Stir in the ground cumin and dried thyme and cook 20–30 seconds to bloom the spices. Add the rinsed lentils, diced tomatoes with juices, and vegetable broth. Add the bay leaves, 1.5 tsp salt and 3/4 tsp black pepper. Bring the pot to a simmer over medium-high heat.

Simmer until tender

Reduce heat to medium-low, partially cover and simmer gently until lentils are tender but not falling apart, about 25–30 minutes (brown/green lentils typically take this long). Stir occasionally and add a splash of water or broth if the soup becomes too thick.

Finish with greens & lemon

When lentils are cooked through, discard bay leaves. Stir in the fresh spinach, lemon juice and the remaining 1 tablespoon olive oil. Cook until spinach wilts, about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm until ready to serve.

Crisp Mixed Salad

In a large bowl combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, sliced red bell pepper and thinly sliced red onion. Toss gently to mix.

If using, sprinkle the crumbled feta and toasted sunflower seeds (or chopped walnuts) over the top. Keep chilled until ready to dress.

Simple Lemon-Herb Vinaigrette

In a small jar or bowl, combine the lemon juice, Dijon mustard and honey or maple syrup. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking to emulsify. Stir in the chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as desired.

Dress the salad just before serving: drizzle vinaigrette over the salad (start with about 3–4 tablespoons, then add more to taste) and toss gently to coat.