Begin by heating a large deep skillet or pot over medium heat. Add a splash of oil or a cup of stock and let it shimmer for a minute.

Next, add chopped onion to the pot along with a pinch of salt. Stirring frequently, cook until the onion becomes translucent, which should take about 3 minutes.

Now, stir in minced garlic and grated fresh ginger, cooking for an additional minute until aromatic.

Toss in the chopped carrots and celery, seasoning lightly with salt. Cover the pot and let these vegetables soften for approximately 2 minutes.

Sprinkle in paprika and splash balsamic vinegar, followed by freshly cracked black pepper. Stir the mixture well to release the flavors, cooking for another minute.

Add chopped tomatoes, red lentils, and water or stock to the pot. Mix everything thoroughly and cover it with a lid. Allow it to simmer over medium-low heat for about 10-15 minutes, or until the lentils are tender.

Once the lentils are pleasantly soft, you can blend the soup for a creamy consistency. If you prefer a chunkier texture, mash some lentils with a fork instead.

Fold in fresh or frozen spinach along with a squeeze of lemon juice, cooking for just 1-2 minutes until the spinach wilts but remains vibrant.

Taste the soup and adjust the seasoning as needed to find your perfect flavor balance. Serve hot, garnished with your choice of toppings.