Spray a large soup pot with non-stick spray and heat over medium-high.
Sautee carrots, celery, onions and garlic for 3-6 minutes or until they start to tenderize.
Add salt and pepper to season and help release juices.
Add cinnamon and cumin directly to the vegetables and stir.
Cook for an additional 2 minutes to bring out spices.
Add lentils and sautee an additional 2 minutes.
Season with pepper and add water, chicken broth and bay leaf. Bring to a boil and reduce for 30-45 minutes or until lentils are tender. Just before serving, add spinach and lemon juice. Bring to a boil then simmer for an additional 5 minutes.
Taste for seasoning and adjust accordingly. Feel free to add more cinnamon, cumin, salt or pepper.
Remove bay leaf before serving.
Excellent source of Vitamin A and Iron. Good source of Vitamin C and Calcium.