Heat olive oil in large soup pot over medium-high heat.
Add diced onion, season with salt and pepper, and cook until softened, about 5-7 minutes.
Add garlic and cook one more minute.
Add roasted red peppers, diced tomatoes, cumin, and cardamom, and stir well to combine.
Stir in vegetable broth. Bring to a boil.
Reduce heat and simmer for 10 minutes.
Using an immersion blender, puree the soup until well blended.
Add lentils and return to a simmer. Cook until lentils are softened, about 20-25 minutes.
Add coconut milk, spinach, and garbanzo beans and cook until 5 minutes until spinach is wilted.
Serve topped with plain yogurt and cilantro, along with pita. Enjoy!