Heat a large pot on medium-low heat and melt the Vegan Butter (3 tablespoon) for 30 seconds before adding the White Onion (1), Carrot (1 cup), Celery (1 cup), and Garlic (3 clove) to the pot. Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.
Increase heat to high for 30 seconds before adding the White Wine (1/2 bottle). Stir everything till well combined and let the wine completely reduce/evaporate.
Reduce heat to medium-low and add in the Ground Thyme (1/2 teaspoon). Stir well before adding the Vegetable Broth (2 cup), Black Lentils (3 cup), Freshly Ground Black Pepper (1/2 teaspoon), Bay Leaf (2), and Sea Salt (1 teaspoon). Put the lid on and simmer on medium-low heat for 15 minutes.
To the pot, add the Dairy-Free Half and Half (1/2 cup) or cashew cream and Fresh Spinach (4 cup) and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant, and creamy.
Serve with a splash of Red Wine Vinegar (to taste), Olive Oil (to taste), a bit more salt, and Fresh Parsley (to taste).