Heat olive oil in a large saucepan over medium-high heat.

Add chopped garlic and cook, stirring, until fragrant (about 30 seconds).

Pour in vegetable broth and add lentils.

Bring the mixture to a boil, then reduce heat and cover.

Cook for 8 minutes.

Add peeled and diced potatoes.

Continue cooking uncovered, stirring occasionally, until potatoes and lentils are tender (about 18 minutes).

Stir in fresh baby spinach until wilted (about 1 minute).

Incorporate chopped fresh mint, lemon juice, lemon zest, and ground red pepper.

Season with salt and pepper to taste.