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Rinse the lentils in a fine mesh strainer under cold running water and drain well.
Chop the carrots, celery, onion, and red bell pepper into small pieces.
Mince the garlic and grate the fresh ginger root.
Heat a Dutch oven or soup pot on medium heat.
Add olive oil and once hot, add the onion, carrots, celery, and bell pepper. Saute 5-7 minutes until the veggies soften.
Add the garlic, ginger, and seasonings including the spices, salt, and pepper. Cook another 1-2 minutes until fragrant and everything is coated in the seasonings.
Add the crushed tomatoes and cook another minute or two.
Add rinsed lentils and vegetable broth. Bring to a boil. Lower heat and simmer 15-20 minutes, uncovered.
Stir in the spinach until it wilts.
Turn off heat and add the lemon juice and fresh parsley. If using, this is when to add the coconut milk.
Give it a taste and add salt as needed.