Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the onion, carrot, and celery and sauté until softened, about 7-10 minutes.

Step 3

Add the turmeric, curry powder, garlic, ginger, and lentils. Stir to combine and continue to cook for 2 minutes.

Step 4

Add the chickpeas and vegetable broth.

Step 5

Bring to a boil then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring once or twice during cooking, and simmer until the lentils have broken down.

Step 6

Remove from heat and stir in coconut milk, spinach, and lemon juice.

Step 7

Cover and let sit for a few minutes until the spinach is wilted, then season to taste.