Ingredients
2 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried thyme
6 cups vegetable broth
1 cup dried brown lentils, rinsed
1 can diced tomatoes with juice
2 cups fresh spinach, roughly chopped
1/2 tsp ground black pepper
1 tsp salt
1 Tbsp lemon juice, freshly squeezed

Optional toppings: Fresh parsley, red chili flakes, grated Parmesan cheese or croutons

Instructions
Heat 2 Tbsp of olive oil in a large soup pot over medium heat. Add the chopped onion, carrots and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add the minced garlic, ground cumin, smoked paprika and dried thyme. Stir and cook for 1 minute, allowing the spices to become fragrant. Pour in the vegetable broth, rinsed lentils and the can of diced tomatoes with juice. Stir everything together.

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.

Add the chopped spinach and cook for 2-3 more minutes until the spinach is wilted. Turn off the heat and stir in 1 Tbsp of fresh lemon juice. Taste and adjust the salt and pepper as needed.