Directions

1. 1
   Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6-7 minutes until beginning to soften.
2. 2
   Add the minced garlic and cook for another minute until fragrant.
3. 3
   Stir in the cumin, coriander, and smoked paprika. Toast for about 30 seconds to wake up the spices.
4. 4
   Add the diced tomatoes, red lentils, and vegetable broth. Stir well and bring to a boil.
5. 5
   Reduce the heat to low and simmer, partially covered, for 20-25 minutes, stirring occasionally, until the lentils have broken down and the soup is creamy.
6. 6
   Add the baby spinach and stir until wilted, about 1 minute.
7. 7
   Remove from heat and stir in the lemon juice. Season generously with salt and pepper.
8. 8
   Ladle into bowls, drizzle with olive oil, and serve with extra lemon wedges on the side.