In a saucepan heat olive oil and briefly fry the onion.
Add carrots, lentils, pepper, Vegeta Vegetable stock cube, celery and pour over enough water to just cover the ingredients.
Cook the soup on mild heat until lentils soften. If needed, add more water during cooking.
Wash the spinach and do not drain but place in wider frying pan and cook until the leaves soften (1-2 minutes). Drain and add the spinach to the cooked lentil soup.
Sprinkle with parsley and serve.
For a quicker preparation of this soup, cook the lentils halfway in water (only to point where it softens) and then add to the fried onion and carrots.