Heat the oil in a dutch-oven or large-stockpot. Then add celery, onions, carrot, potato and garlic and simmer for 5 minutes before every thing softens slightly and season with pepper, salt along with the spices and cook for 2 minutes.
Add lentils and saute for a few minutes, then add the broth, water and tomato paste. Stir to combine and till the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for half an hour.
Remove from heat and stir in lemon juice, almond-milk, and spinach, and stir till the spinach has wilted.
Serve immediately and shirt along with your desired toppings.
For garnishes, I love to perform a dollop of coconut milk, a few cracked pepper, fresh parsley, pepper flakes and jalapeno slices. A little spicy, somewhat creamy and really good.