Lentil Vegetable Soup

I have nothing to write about this soup except that it's healthy and delicious. The original recipe is from Cooking Light from maybe ten years ago.

1 1/2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely diced
2 - 3 carrots, finely diced
2 bay leaves
2 tablespoons tomato paste
1 teaspoon salt
3 garlic cloves, minced
4 cups vegetable stock
2 cups water
1 cup dried lentils
5 oz baby spinach
1/3 cup chopped fresh parsley
2 teaspoons red wine vinegar
2 teaspoons whole grain Dijon mustard
1/4 teaspoon freshly ground black pepper
finely grated parmesan or asiago cheese

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add vegetable stock, water, and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese. Makes 6 servings.