Begin by washing and chopping your veggies—1 onion, 2 carrots, and 2 celery stalks—into small, even pieces for quick cooking. Mince 3 cloves of garlic, and set everything aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally, and cook for 5-7 minutes until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and 2 tablespoons of curry powder, cooking for an additional 1-2 minutes.

Once the spices are fragrant, add 1 cup of rinsed red lentils, 4 cups of vegetable broth, and 1 can of coconut milk to the pot. Increase the heat and bring the mixture to a gentle boil while stirring occasionally.

After the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.

When the lentils are just the right texture, stir in 2 cups of fresh spinach and wilt for another 2-3 minutes.

Carefully ladle the soup into bowls, seasoning with salt and pepper to taste. Consider garnishing with a swirl of coconut milk or fresh cilantro. Enjoy!