Heat the oil in a very massive pot or dutch kitchen appliance. Add onions, celery, turnip, potato and garlic and saute for regarding five minutes till everything softens slightly. Season with salt, pepper and thyme and cook regarding two minutes.
Add lentils, turmeric, ginger and cumin and saute one – two minutes, then add the broth and water. Bring the soup to a boil, cowl and scale back to simmer for half-hour.
Remove from heat and stir in almond milk, spinach, herbs, lemon and pepper flakes till spinach has stale. Serve immediately!