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Heat olive oil in a large Dutch oven over medium-high heat
Add the onion, celery, carrots, potatoes, squash, sweet potatoes, and garlic and cook, stirring occasionally, until softened slightly, about 5 minutes.
Season with the turmeric, cumin, ginger, paprika, cinnamon, salt, and pepper
Cook and stir until well incorporated, about 2 minutes. Add the green lentils and tomato paste and sauté for 1 to 2 minutes, then add the vegetable stock.
Bring the soup to a boil, cover, and lower the heat so that it simmers for 20 minutes.
Stir in the red lentils and cook for 10 more minutes.
Add coconut milk, lemon juice, and spinach and cook, stirring, until the spinach has wilted, 2 to 3 minutes. Taste and season with more salt if you like.