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Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sauté until translucent and fragrant.
Add the diced carrots and celery. Cook for 5 minutes, stirring occasionally.
Stir in turmeric and the spice blend; cook for another minute to release the aromas.
Drain the lentils and add them to the pot along with the vegetable broth or water. Bring to a boil, then reduce heat to simmer. Cover and cook for about 20 minutes, or until lentils and vegetables are tender.
Stir in the chopped spinach, lemon juice, and season with salt, pepper, and chili flakes if using. Cook for 2 more minutes.
While the soup simmers, prepare the spiced croutons: toss bread cubes with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, turning halfway, until golden and crispy.
Serve the soup hot, topped with fresh parsley or cilantro and spiced croutons.
Serving and storage tips:
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