Begin by washing and chopping your vegetables: dice one onion, peel and slice two carrots, chop two celery stalks, and mince four cloves of garlic.

In a large pot, heat two tablespoons of oil over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally for about 5-7 minutes, until softened.

Stir in the minced garlic and a tablespoon of curry powder into the pot. Cook for an additional 1-2 minutes until aromatic.

Add one cup of rinsed red lentils to the pot, followed by four cups of vegetable broth and a can of coconut milk. Stir well.

Once boiling, reduce the heat to low, cover your pot, and let the soup simmer for 20-25 minutes.

After the lentils are tender, fold in two cups of fresh spinach leaves and cook for an additional 2-3 minutes.

Ladle the soup into bowls, seasoning with salt and pepper to taste, and garnish if desired.