Super Green Lentil Soup

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1 tablespoon olive oil

2 stalks celery, finely diced

1 yellow onion, 1/2 finely diced, 1/2 coarsely chopped

Kosher salt and freshly ground black pepper

8 ounces tomatillos (about 4), husks removed, rinsed

1 cup lightly packed fresh cilantro leaves and tender stems, plus more for serving

1 tablespoon fresh oregano leaves

4 cloves garlic

1 jalapeño, stemmed and seeded (for less heat)

1 large poblano, stemmed and seeded

4 cups low-sodium vegetable broth

1 1/2 cups green lentils

1 dried bay leaf

6 cups lightly packed baby spinach

1 cup frozen peas, thawed

2 tablespoons lime juice, plus wedges for serving