Follow these simple steps to prepare your lentil and spinach soup:

1. Rinse the Lentils: Place the dried lentils in a fine-mesh strainer and rinse them under cold running water. Set aside and allow to drain.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
3. Add Vegetables: Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
4. Incorporate Spices: Sprinkle in the ground cumin, coriander, turmeric, and smoked paprika. Stir well to coat the vegetables with the spices, allowing them to toast slightly for about 1 minute.
5. Combine Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth and diced tomatoes. Stir to combine all the ingredients.
6. Simmer the Soup: Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the lentils are tender.
7. Season the Soup: Taste and adjust the seasoning with salt and pepper as needed.
8. Add Spinach: Stir in the fresh spinach leaves, allowing them to wilt into the soup. This should take about 2-3 minutes.
9. Finish with Lemon Juice: Remove the pot from the heat and stir in the lemon juice. This will enhance the flavors and add a refreshing tang to the soup.
10. Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.