In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 5-7 minutes until softened.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 bay leaf. Cook for 1-2 minutes to deepen flavors.

Pour in 6 cups of vegetable broth and add 2 cups of rinsed brown lentils. Bring to a boil, reduce heat to low, and simmer covered for 25-30 minutes until lentils are tender.

Gently stir in 4 cups of chopped fresh spinach and the juice of 1 lemon. Simmer uncovered for 5 more minutes until spinach wilts.

Remove the bay leaf, adjust with salt and pepper as needed, and serve hot. Optionally drizzle with more olive oil before serving.