Dice the onion, mince the garlic, and place in a large stock pot along with the paprika, cumin and turmeric. Cook on medium low for 7-10 minutes, stirring often and watching to ensure the onion doesn't burn.

Chop the peppers and potato, and add to the pot along with the lentils, vegetable broth, whole or diced tomatoes, and kidney beans. Add 3 cups of water, turn up the heat and bring to a boil, then lower into a simmer and cook for 40 minutes.

Chop the spinach, and in the last few minutes of cooking, add it to the pot. Stir well until the spinach has wilted, and then remove from heat.