Red Lentil Soup

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1 cup red lentils, sorted and rinsed

1 bay leaf

1/2 tsp. salt, or more to taste

1 Tbs. olive oil, preferably extra-virgin

2 medium onions, diced

4 medium cloves garlic, minced

2 Tbs. minced fresh ginger

2 tsp. ground cumin

2 tsp. ground coriander

2 medium parsnips, cut into 1/2-inch dice

2 medium carrots, cut into 1/2-inch dice

1 small bunch spinach (8 oz.), rinsed well, thick stems removed and torn into bite-size pieces

1 Tbs. fresh lemon juice

Pinch of cayenne

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