Heat the olive oil in a large pot over medium heat. This helps to sauté the vegetables and release their flavors.

Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally to prevent burning.

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables are softened.

Add the diced potato and cook for an additional 3 minutes, stirring frequently.

Add the rinsed lentils to the pot, followed by the vegetable broth. This will provide the base for your soup.

Stir in the dried thyme, ground cumin, smoked paprika, bay leaf, salt, and black pepper. These spices will enhance the flavor of the soup.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are tender.

Once the lentils are tender, remove the bay leaf from the soup. Stir in the chopped spinach and let it wilt for about 2 minutes.

Add the lemon juice for a fresh, bright flavor that balances the richness of the soup.

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.