Homemade Lentil Soup

Ingredients
* 2 medium carrots
* 1 medium yellow onion
* 4 cloves garlic
* 3 ribs celery
* 2 cups dried red lentils (about 1 pound)
* 3 tablespoons olive oil
* 1/2 teaspoon kosher salt
* 1 (15-ounce) can fire roasted crushed tomatoes
* 6 cups vegetable broth
* 5 cups baby spinach (about 5 ounces)
* Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
* Place 2 cups dried red lentils (about 1 pound) in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
* Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots, celery and onion and sauté until softened, about 5 minutes. Add the garlic, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.
* Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
* Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately