Preheat the oven to 400. Spread the mushrooms on a sheet pan with olive oil, rosemary, thyme, salt and pepper. Roast in oven for 25 minutes

In a pot sauté the garlic, shallot, carrots and celery until translucent

Add in the lentils. Mix until they get a little toasty

Add in your chicken broth bring to a boil

Once broth comes to a boil cover and lower heat to a simmer for 15 minutes

Remover lid and mix in mushrooms and spinach. Let spinach wilt and enjoy!