Heat the oil in a large soup pot over medium heat. Add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
Add the chopped garlic, turmeric and cumin and cook for 2 - 3 minutes.
Stir in the lentils and the broth and bring to a boil. Reduce heat and cook covered on low for about 30 minutes.
After cooking for 30 minutes, add parsley, spinach, lemon juice, salt and pepper. Stir until spinach is wilted. Serve and enjoy!