Melt butter in a large stockpot.

Add diced onions, minced garlic, turmeric, salt, and pepper.

Sauté for 2-3 minutes until onions are translucent.

Add chopped yams and rinsed lentils.

Pour vegetable stock over the yams and lentils.

Cook over medium-low heat for 20 minutes.

Add frozen spinach, red kidney beans, crushed tomatoes, and lime juice.

Cook for another 20 minutes.

Add chopped parsley.

Stir well and taste the soup.

Add more salt and pepper as needed.

Simmer for 5 minutes before serving.