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Heat the oil in a medium soup pot. Sauté the onion and garlic for 2 to 3 minutes. Add the celery and carrots. Sauté for 2 minutes. Add the thyme, sea salt, black pepper, tomatoes, lentils and water. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 20 minutes until the vegetables are tender. Add the pasta, leave uncovered and cook until pasta is al dente, about 8 minutes. Add the spinach and simmer another 2 to 3 minutes. Serve and garnish with parsley.
Per serving - 238 calories, 3 gram fat (13% calories from fat), 13 gram protein, 39 gram carbohydrate, 8 gram fiber, 0 milligram cholesterol, 317 milligram sodium