Step 1

In a large stockpot over medium-high heat, heat the olive oil until shimmering. Add the onion, season with a pinch of salt, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, often stirring, until they soften, 3 minutes.

Step 2

Add the red chili, cumin, oregano, sweet red pepper flakes, and bay leaves. Stir and cook for 3 minutes.

Step 3

Add the lentils and stock, the leaves from a couple of oregano sprigs and thyme sprigs, bring to a boil, then reduce the heat to low. Simmer, partially covered, for about 30 minutes until the lentils are tender.

Step 4

Add the spinach and potatoes, re-cover and cook another 15 to 20 minutes until the potatoes are tender.

Step 5

Add sea salt and freshly ground pepper to taste. Discard the bay leaves.

Step 6

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice of one lemon into the soup. Serve the soup hot with a lemon slice and have extra lemon wedges at the table.