In a large stockpot or Dutch oven, heat 2 tablespoons of avocado oil over medium heat until shimmering. Add chopped onion, celery, carrot, and fingerling potato. Sauté for about 5 minutes until the vegetables are softened.

Stir in minced garlic and season with sea salt, black pepper, turmeric, ground cumin, ground ginger, smoked paprika, and ground cinnamon. Cook for 2 more minutes.

Add green or brown lentils and sauté for 1-2 minutes, stirring to combine with the vegetable mixture.

Pour in vegetable broth and water, stirring in tomato paste until fully dissolved. Bring to a rolling boil.

Cover pot with lid, reduce heat to low, and let simmer for 30 minutes, checking occasionally.

Remove pot from heat and stir in almond milk and lemon juice. Add spinach and stir until wilted.

Ladle soup into bowls and consider garnishing with avocado slices, fresh herbs, or tahini.