Heat large stock pot over medium high heat and add olive oil.
Add Mirepoix, garlic, tomato with chicken bouillon, oregano, salt & pepper to taste, and mix well.
Sauté until onions are translucent.
Add water 2 cups at a time brining to a boil, then adding more.
Once all 10 cups of water are boiling, add lentils, bay leaves, and bring to a boil.
Add chicken and bring back to a boil.
Reduce heat to simmer/light boil for 40 minutes, covered.
Once lentils are soft, remove chicken and shred with forks.
Add chicken back to the pot.
Add spinach and parsley.
Cook for an additional 15 minutes then serve.
Servings 0