In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil shimmers, add one chopped red onion and sauté for about 6 minutes until it becomes translucent and fragrant.

Next, stir in two sliced carrots and cook for an additional 2 to 3 minutes, until slightly softened.

Add 3 minced garlic cloves, a tablespoon of freshly grated ginger, a teaspoon each of cumin and turmeric, and freshly ground black pepper to taste. Sauté for another 2 minutes.

Stir in one can of diced tomatoes along with 4 cups of vegetable broth, bring the mixture to a rolling boil.

Once boiling, add 1 cup of red lentils to the pot and reduce the heat to a gentle simmer. Cover and let it simmer for 20 to 25 minutes.

After the lentils are tender, add 2 cups of frozen spinach, stirring thoroughly, then cover and turn off the heat.

Finally, squeeze the juice of half a lemon into the soup and adjust seasoning before serving.