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Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the diced potatoes, carrots and celery to the pot, and cook for 5-7 minutes until the vegetables begin to soften. Add the tomato paste and cook out raw flavor for about 30 seconds.
Stir in the rinsed lentils, ground cumin, dried thyme, smoked paprika, and bay leaf, if using. Cook for 1-2 minutes to toast the spices and coat the lentils.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. If using add a splash of soy sauce to the pot.
Cover and simmer for 25-30 minutes, or until the lentils and vegetables are tender. If using optional, stir in the chopped spinach or kale during the last 5 minutes of cooking.
Remove the bay leaf, if using. Taste and season the soup with salt and pepper. Mix in the coconut milk for a creamy alternative.
Serve hot.