Heat the Oil: In a large stockpot or Dutch oven, heat a couple of tablespoons of avocado oil over medium heat. Once the oil shimmers, it’s ready! Add the chopped onion, celery, carrot, potato, and minced garlic.

Sauté the Vegetables: Sauté the vegetables for about 5 minutes, stirring occasionally until they start to soften and the onion turns translucent.

Add Spices: Sprinkle in sea salt, black pepper, turmeric, ground cumin, ginger, smoked paprika, and ground cinnamon. Cook for an additional 2 minutes, stirring frequently.

Incorporate Lentils: Stir in green or brown lentils and red lentils, allowing them to mingle with the aromatic vegetables and spices. Sauté for 1-2 minutes.

Add Liquids: Pour in the vegetable broth and water, followed by tomato paste. Stir until fully dissolved and bring to a boil.

Simmer the Soup: Once boiling, cover and reduce heat to low. Allow to simmer gently for 30 minutes, stirring occasionally.

Stir in Creaminess and Greens: Remove from heat and add almond or coconut milk, lemon juice, and spinach, mixing until the spinach wilts.

Serve and Enjoy: Ladle the warm soup into bowls and serve immediately, optionally garnishing with fresh parsley or coconut yogurt.