Lentil Vegetable Soup

Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups water (for cooking lentils); 2 bay leaves; 1 heaping cup green or brown lentils (rinsed and picked over); 1 tablespoon sea salt (measured into a small bowl (to season in layers)); 1 tablespoon extra virgin olive oil (for sautéing + optional drizzle); 1 medium yellow onion (finely diced); 1 large carrot (finely diced); 3 celery stalks (finely diced); 4 cloves garlic (minced); 1 large Yukon Gold potato (finely diced); 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 6 cups water + 2 vegan bouillon cubes (OR 6 cups low sodium vegetable broth); (1) 28-ounce can crushed tomatoes; 1 tablespoon tamari; 1 teaspoon maple syrup; 1 tablespoon tahini; Black pepper (to taste); 1-2 light splashes of balsamic vinegar (or to taste); 1 cup frozen corn (optional, stirred in at the end); 1-2 handfuls baby spinach (optional, stir in at the end to wilt); Fresh herbs like chopped parsley, thyme, or basil (optional, add in once the heat is off.); Optional toppings: Extra olive oil, flaky salt, chopped fresh parsley, and/or vegan parmesan cheese