1 tablespoon avocado oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

1 cup chopped white fingerling potato

2 garlic cloves, minced

1 teaspoon sea salt (plus more to taste)

1 teaspoon black pepper (plus more to taste)

2 teaspoons turmeric

2 teaspoons ground cumin

2 teaspoons ground ginger

2 teaspoons smoked paprika

1 teaspoon ground cinnamon

1 cup green or brown lentils

1 cup red lentils

4 cups vegetable broth

2 cups water

1/4 cup tomato paste

1 cup almond milk (or coconut milk)

1 tablespoon lemon juice

2–3 cups spinach

Optional toppings: coconut yogurt, fresh parsley, pepper flakes, cracked pepper, jalapeño slices