Heat the olive oil in a large heavy-bottomed pot (Dutch oven) over medium-high heat, and then add the diced onion, celery, carrots and bay leaves. Sauté until vegetables are golden brown, 5 to 7 minutes.
Add the lentils to the pot and cook for 1 minute. Add the chicken broth and reduce the heat to medium-low, simmering until the lentils are fully cooked and nearly all of the liquid has been absorbed, about 40 minutes.
Discard the bay leaves and season to taste with salt and pepper.
Melt the butter in a large sauté pan and add the spinach, cooking just until wilted.
Plate the spinach, top it with the lentils and crumbled goat cheese, and serve.
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