Lentil and Spinach Soup

Heat the olive oil in a large pot over medium heat, then add the onion and carrots and cook for 6-7 minutes until softened.
Add the garlic, cumin, coriander, turmeric, and red pepper flakes, and stir constantly for 1 minute until very fragrant, being careful not to let the spices burn or turn bitter.
Add the rinsed lentils, diced tomatoes, and vegetable broth, stirring to combine.
Raise the heat and bring to a boil, then reduce to a gentle simmer and cover partially.
Cook for 20-25 minutes, stirring occasionally to prevent sticking on the bottom, until the lentils have fully broken down and the soup has thickened to a hearty, stew-like consistency; taste a spoonful to make sure the lentils are soft with no firm bite.
If the soup becomes too thick, stir in an extra 1/2 cup of broth or water to loosen it to your preferred consistency.
Stir in the chopped spinach and cook for 2-3 minutes, just until wilted and bright green.
Remove the pot from the heat and stir in the fresh lemon juice, salt, and black pepper.
Taste and adjust the seasoning; the soup should taste warm and earthy with a bright lemony finish, not flat.
Ladle into bowls and serve hot.

Red lentils cook fast and break down completely, which is what gives this soup its thick, creamy texture without any dairy or blending required.

Stir occasionally while the lentils simmer, since they can stick and scorch on the bottom of the pot if left unattended for too long.