1 SOAK lentils in the water in a large bowl. Cover and let stand 20 minutes, then drain and set aside.
2 SAUTE onion and garlic in oil in a large pot over medium-high heat until soft, 4-5 minutes. Add oregano and bay leaf;cook 1 minute.
3 DEGLAZE with lemon juice and reduce until nearly evaporated. Add broth and tomatoes, bring to a boil, reduce heat to low, and simmer 10 minutes. Remove bay leaf.
4 STIR in lentils and simmer until lentils are soft but not mushy, about 10 minutes. Add spinach and cook 1 minute to wilt;season with salt and pepper.