Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened.

Add the garlic and spices:
Add the minced garlic, ground cumin, turmeric, smoked paprika, and dried thyme. Stir for about 1 minute, allowing the spices to become fragrant.

Add the lentils and liquids:
Stir in the rinsed lentils, diced tomatoes, vegetable broth (or water), and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25–30 minutes, or until the lentils are tender.

Add the zucchini and greens:
Once the lentils are cooked, add the diced zucchini and spinach (or kale). Continue to cook for another 5–7 minutes, until the zucchini is tender and the greens have wilted.

Season the soup:
Remove the bay leaf and season the soup with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to brighten up the flavors.

Serve:
Ladle the soup into bowls and serve hot. You can garnish with a bit more fresh parsley or a drizzle of olive oil if desired.