Spinach and Ginger Lentil Soup

Ingredients:
2 tablespoons olive oil
1/2 onion, minced
2 tablespoons garlic
1/2 cup minced celery
1/2 cup minced carrots
1/2 lb lentils
1 can diced tomatoes
1 tablespoon Italian seasoning
1/2 package frozen spinach, thawed
2 teaspoons cumin
2 teaspoons coriander
1 tablespoon Spanish paprika
2 tablespoons ginger
4 quarts vegetable stock

Directions:
Mince onions, celery and carrots. (I used a food processor to make my life easier.) In a large pot, set heat to medium and add olive oil, onions, and garlic. Sweat the onions (they will become translucent.) Add celery and carrots; cooking for 5 minutes. Add can of diced tomatoes, spinach and vegetable stock. Stir to combine and add spices. Bring to a boil by placing on high heat and add the lentils. Stir and put on simmering heat for 30 minutes or until lentils are tender.