Heat the olive oil in a large pot over medium heat. This will help release the delicious flavors of the vegetables.

Sauté the chopped onion for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until it becomes fragrant.

Add the diced carrots, celery, bell pepper, and zucchini to the pot. Stir them together to combine and enjoy the vibrant colors.

Cook for about 5–7 minutes, stirring occasionally. You want the veggies to begin softening and releasing their wonderful aromas.

Stir in the lentils, diced tomatoes with their juices, vegetable broth, thyme, oregano, and bay leaf.

Bring the mixture to a boil, then watch the magic happen as those flavors meld beautifully.

Reduce the heat to low and let the soup simmer for about 30–35 minutes. The lentils should become tender during this cozy cooking time.

Stir occasionally and keep an eye on the consistency; add a little more broth or water if the soup thickens too much.

Mix in the chopped spinach or kale and cook for about 5 minutes until wilted.

Remove the bay leaf, then add the lemon juice for a refreshing zing. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley if desired.