Step 1

Make the spice blend. In a medium bowl, combine the garlic powder, onion powder, paprika, coriander, dried thyme, sumac, and ground chillies. Stir together until combined and set aside.

Step 2

Heat a heavy-bottomed pot over medium heat. Once it's hot, add the olive oil and swirl it around. Add the shallots, celery, and carrots to the pot and stir. Sauté this mixture for 10 full minutes, or until vegetables are soft on the edges and shallots are translucent. If the vegetables are browning too fast, lower the heat.

Step 3

Add the garlic, 7 spice blend, and lemon zest. Stir and sauté until fragrant, about 1 minute.

Step 4

Add the red split lentils and stir. Add the vegetable stock and stir. Place the lid on top of the pot, slightly askew and bring the soup to a boil. Once boiling, lower the heat to a simmer. Simmer until lentils are soft and breaking apart, about 10-12 minutes. Keep checking in and stirring it up here and there.

Step 5

Add the Tamari to the soup and stir. Give it a taste and then season with salt and pepper to taste. Add the spinach and stir until wilted. Stir in the lemon juice and check the soup for seasoning one more time. Serve the soup hot with chopped parsley, extra pepper, extra lemon etc!