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Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Once shimmering, add the carrots, celery, onion, and a sprinkle of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly browned (lower heat if needed).
Add the garlic and sauté for 30-60 seconds, until fragrant.
Now add the tomato paste, thyme, and smoked paprika. Sauté for 30-60 seconds, until fragrant.
Add the lentils and stir to coat. Now add the tomatoes, chickpeas, broth, water, and salt. Raise heat to bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until the lentils are tender.
Stir in the spinach and cook uncovered for about 1 minute, until wilted. Stir in the remaining tablespoon of olive oil. Taste and adjust seasoning if needed.
Serve hot with lemon wedges, fresh-cracked pepper, and a sprinkle of parsley.