Rinse lentils and set aside.
Heat stock pot on medium with oil. Add onion, celery, carrots, and garlic. Sweat for 5 minutes or until tender.
Add spinach and stir until wilted. Add lentils, broth, and water. Bring to boil, then cover and simmer on low for 45 to 60 minutes.

1 pound lentils
32 ounce vegetable broth
2 cup water
2 tablespoon olive oil
2 cloves garlic, minced
1 large yellow onion, diced
3 stocks celery, sliced
2 large carrots, sliced thinly
3 hand fulls spinach, chopped