Rinse and sort the dry lentils. Place the 1 1/4 cups (250 g) dry lentils in a colander and pick out any stones or debris, then rinse under cold water. Why: cleaning removes grit and broken pieces so the finished soup has a clean texture and no surprises.

Par-cook the lentils until just tender. In a medium saucepan, combine the rinsed lentils with 3 cups water, bring to a gentle boil, then reduce heat and simmer 12–15 minutes until just tender but not falling apart. Drain and set aside. Why: par-cooking the lentils separately gives you greater control over final texture; you’ll finish them in the soup to absorb flavor without becoming mushy.

Prepare the mirepoix and aromatics. While the lentils cook, finely dice the onion, carrots and celery (mirepoix) and mince the garlic. Why: prepping ahead ensures a smooth sauté, prevents burning and helps the onions caramelize evenly for depth of flavor.

Sauté the vegetables. In a large Dutch oven or heavy soup pot, heat 1 tbsp olive oil over medium heat until shimmering. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, for 7–9 minutes until the onion is translucent and the carrot begins to soften and brown in spots. Why: gently sweating and browning the mirepoix develops sweet savory flavors (Maillard reaction) that form the soup’s backbone.

Bloom the garlic and spices. Add the minced garlic and 1 tsp dried thyme and sauté 30–45 seconds until fragrant (don’t let the garlic burn). This brief cooking 'blooms' the thyme and garlic, releasing essential oils and making them more aromatic.

Add tomatoes and stock. Pour in the 2 cups (480 g) canned tomatoes (with juices) and 6 cups (1440 ml) stock, then stir to combine, scraping any browned bits from the bottom of the pot. Add the bay leaf. Why: the tomatoes add acidity and body, and deglazing collects concentrated flavor from the pan—this creates a layered, balanced broth.

Simmer to marry flavors. Bring the pot to a gentle simmer, then reduce heat and let simmer uncovered for 10 minutes. Taste and season lightly with salt and pepper. Why: a short simmer helps the tomatoes break down and melds the aromatics into the broth before adding the lentils.

Finish the lentils in the soup. Add the par-cooked lentils to the pot and simmer gently 8–12 minutes more until the lentils are fully tender and have absorbed some of the broth. Taste and adjust seasoning (salt, pepper) as needed and remove the bay leaf. Why: finishing lentils in the broth allows them to soak up flavor; adding them late prevents overcooking while ensuring cohesion in texture and taste.

Adjust texture (optional). If you prefer a slightly creamier soup, use an immersion blender to purée 1 to 1 1/2 cups (250–375 ml) of the soup in the pot (or ladle into a blender). Stir back in. Why: partial puréeing thickens the body without losing the pleasant bite of whole lentils—this creates a restaurant-style velvety mouthfeel while retaining texture.

Finish and rest. Off heat, let the soup sit 5 minutes to cool slightly and let flavors continue to meld. Adjust seasoning, add a drizzle of good olive oil if desired, and keep covered until serving. Why: resting lets the sodium and acid harmonize with the lentils so the final bite tastes balanced.

Toss the baby spinach salad. Right before serving, gently toss 1 1/2 cups baby spinach per person (approx. 45 g) with 1 tbsp balsamic vinaigrette per person in a large bowl—season lightly with salt and pepper if your vinaigrette is low-salt. Why: dressing the spinach just before serving keeps it vibrant and prevents it from wilting; the tangy balsamic brightens the soup’s savory richness.

Warm the rolls. Heat the whole-grain rolls (one per person) in a 350°F / 175°C oven for 6–8 minutes until warm and slightly crisp on the outside. Why: warming refreshes store-bought rolls and creates a pleasant contrast to the hot soup and cool salad.

Plate and serve. Ladle the lentil soup into shallow bowls, add a grind of black pepper and a drizzle of olive oil if desired. Serve with the dressed baby spinach salad and a warm whole-grain roll. Why: plating as a composed meal balances flavors and textures—creamy (soup), crisp & tangy (salad), and chewy (roll).