Step 1

Heat olive oil in a large pot over medium heat. Saute onion until golden brown.

Step 2

Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.

Step 3

Add in potatoes and lentils. Stir and cook for two minutes.

Step 4

Add in tomato paste, turmeric, paprika and cumin.

Step 5

Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.

Step 6

Add in salt and baby spinach and cook until they're wilted.

Step 7

Pour the soup into bowl and top with parsley.

Step 8

Top with chopped parsley. Serve with lemon juice and toasted bread.