Wash the lentils under the tap. Remove any debris if any appear.

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery, sweat vegetables until they become soft.

Add the garlic, thyme and cumin.

Add the lentils mix well, then pour in chicken or vegetable stock along with the water and tomato purée .
Season with salt, white pepper and Cayenne pepper. Add the bay leaves.

Bring soup to a boil, turn heat down to a gentle simmer. Cook for 50-60 minutes, until the lentils are tender.

Mix soup well, remove bay leaves and take out 3 cups of soup and place into a blender or food processor. Or use a stick blender directly in the pot and only blitz half of it. (retaining some texture)

Add pureed soup back into the pot and mix well. Check for seasoning.

Shred the spinach leaves using knife by rolling like a cigar. Add to the soup and cook until wilted.

Add a dollop of yogurt and a drizzle of olive oil. Serve with toasted or grilled crusty olive oiled bread. Yes the soup will taste even better the next day.