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.
3g fat (13% calories from fat),