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Warm up the olive oil in a large pot or Dutch oven.
Add closely chopped carrots, celery and onion and fire medium heat for about 5 minutes, stirring often.
Add grated garlic, cumin and turmeric and fry for one more minute or until you smell their fragrant aroma.
Add vegetable broth, canned diced tomatoes, dried thyme, dried oregano, salt and black pepper.
Rinse green or brown dried lentils under running water, then add them to the pot.
Optionally, you can also add a couple of diced potatoes.
Stir and cover with a lid, bring to a boil, then crack the top open and simmer on low heat for about 20 minutes or until the lentils are cooked but still al dente.
Remember to stir occasionally.
If you want your soup extra creamy, you can blend some of it with an immersion blender.
Add the spinach and let them simmer for a few more minutes until they wilt.
Serve the soup with a slice of toasted bread.