Cook the lentils, with a teaspoon of salt and 1½ cups of water, until soft but still whole in shape. When done, set aside
Heat the stock pot with the oil and add in the onion and garlic. Once the onion softens and the garlic becomes fragrant, add in the carrots and celery. Stir and cook for 5-7 minutes
Next, add in the tomato puree´, stock cubes, chili flakes, bay leaves and the herbs. Give it a good mix and cook for 3-4 minutes and then add the cooked lentils, along with the water*
Mix in well, check for salt (adjust if needed) and let it simmer, over medium heat, for another 15 minutes. Just before removing from flame, add in the spinach and mix well. Wait until it softens and then remove from heat
Serve your delicious and fulfilling French lentil soup with spinach topped with sour cream or creme fraiche, if you'd like, and warm toasted, buttered breads. Enjoy!
