Lentil and macaroni soup

Ingredients

• 1 tablespoon olive oil
• 2 medium carrots, cut into 1/4 inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, crushed with garlic press
• 1 can (14 ounces) whole tomatoes in puree (or crushed tomatoes in juice, if unavailable)
• 1 can (14 ounces) vegetable broth
• 3/4 cup lentils
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon vegetable bullion (if you don't have, add a bit more salt to the soup)
• 6 cups water
• 1 pound fresh spinach
• 3/4 cup elbow macaroni
• 1 cup fresh basil, chopped
• Lemon juice
• Freshly grated Parmesan cheese (optional)