Soak dried lentils in luke warm water for 20-30 minutes.
While beans are soaking, prep all veggies (potato, carrot, onion, celery, zucchini, and garlic)
In large soup pot, heat olive oil over med heat. Add onions and sauté for 3-4 minutes.
Add all other veggies and cook, stirring occasionally until they just start to become tender (about 10 minutes).
Drain and rinse beans. Add to soup pot.
Add broth, water, and spices. Increase heat to high and bring to boil.
Reduce heat to simmer, cover, and cook for about 45 minutes.
When soup is finished cooking, add in baby spinach.
Optional: serve with a topping of parmesan cheese