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Warm oil in a soup pot over medium heat, add onion and carrot and cook, stirring occasionally, until beginning to soften, 5-7 minutes.
Add the garlic, onion powder, cumin, and turmeric, salt and cook, stirring constantly for 1 minutes.
Pour in the water and add the bouillon concentrate. Bring to a boil on high heat.
Add the lentils, return to the boil, then turn heat down to medium and cook, stirring occasionally so lentils don't stick, until lentils are tender, about 15-18 minutes.
Wilt in the spinach, about a minute, and add the lemon juice and stir through. Turn off heat, taste and adjust salt (or Better than Bouillon, garlic powder and/or cumin!) to your taste.