Lentil-Vegetable Soup

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1 1/2 tablespoons olive oil

1 1/3 cups finely diced onion

1/3 cup finely diced celery

1/3 cup finely diced carrot

2 bay leaves

2 tablespoons tomato paste

1 teaspoon salt

2 garlic cloves, minced

6 cups water

1 cup dried French dark green or other lentils

6 cups chopped spinach

1/3 cup chopped fresh parsley

2 teaspoons red wine vinegar

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

3/4 cup (3 ounces) shaved fresh Parmesan cheese

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