Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots and celery. Cook for about 5-7 minutes until the vegetables are softened.
Add the minced garlic, ground cumin, ground coriander, smoked paprika, dried thyme and bay leaf. Cook for another 1-2 minutes until fragrant.
Stir in the rinsed lentils, diced tomatoes (with the juices), vegetable broth and water.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-35 minutes or until the lentils are tender.
Season & Add Spinach:
Season the soup with salt and black pepper to taste.
Stir in the chopped fresh spinach and let it cook for additional 5 minutes until wilted.
Remove the bay leaf.
Stir in the lemon juice for a touch of brightness.
Ladle the soup into bowls and garnish with chopped fresh parsley.
