In a large pot, heat olive oil over medium heat. Add diced onions and cook for about 5 minutes until translucent. Then, add minced garlic, grated ginger, and turmeric, sautéing for another 60 seconds.

Next, add rinsed lentils and vegetable broth into the pot. Bring to a boil, then reduce heat to a gentle simmer and cover. Cook for 25-30 minutes, stirring occasionally.

Once the lentils are cooked, remove from heat and stir in fresh spinach, allowing it to wilt for 2-3 minutes. Squeeze in lemon juice and season with salt and pepper before serving.