Place the lentils in a large pot and pour the water over the lentils. Cover the pot and bring the water to a boil over medium heat. Lower the heat to low-medium and cook for 15 minutes or until it’s al dente.
Add the carrots, celery, thyme, bay leaves, cumin, paprika, turmeric, black pepper, and vegetable broth to the pot and mix everything together. Cover the pot and cook for 10 minutes.
Add the spinach and diced tomatoes to the soup and cook for 20 minutes or until everything is cooked through and you’re satisfied with the thickness of the soup.