Add a bit of oil to a dutch over, or other soup pot, and heat over medium heat.

Stir in the veggies and saute until tender, stirring occasionally, about 10 minutes.

Add the garlic and saute for about a minute, or until fragrant.

Add the stock, lentils, ham, oregano, bay leaf and thyme - stirring to evenly incorporate. Bring the soup to a boil, then reduce the heat to low, cover and continue simmering the soup for an hour

Remove the pot from heat and immediately stir in the spinach.

As soon as the spinach has wilted, ladle the soup into bowls and serve with a hunk of crusty bread.