Lentil Vegetable Soup

1 1/2 Tbsp olive oil
1 1/3 c finely diced onion
1/3 c finely diced celery
1/3 c finely diced carrots
2 bay leaves
2 Tbsp tomato paste
1 tsp salt
2 garlic cloves, minced
6 c water
1 c dried lentils
6 c chopped spinach
1/3 c chopped fresh parsley
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp black pepper
3/4 c shaved fresh Parmesan cheese

Heat oil in a large stockpot over medium high heat. Add onion, celery, carrot and bay leaves; saute 10 minutes. Add tomato paste, salt and garlic; saute 1 minute. Add water and lentils. Bring to a boil, cover partially, reduce heat and simmer 25 minutes. Stir in all ingredients except cheese; cook 15 minutes. Discard bay leaves. Ladle into bowls and top with cheese.

NOTES
From Cooking Light.
Can't remember whether I've made this; I have so many lentil soup recipes.