Cook Veggies. In a Dutch oven or soup pot, heat oil over medium heat. Add onions and carrots and cook 5-7 minutes, or until crisp-tender.

Build Flavor. Add garlic, ginger, curry powder, salt, and cayenne. Stir and cook 1 minute, until fragrant. Add tomato sauce, coconut milk, and veggie broth to the pot and stir to combine.

Rinse & Sort Lentils. If you haven't already, sort and rinse your lentils,* then add them to your soup pot.

Simmer. Bring the soup to a boil, then reduce the heat to a simmer. Simmer the soup (stirring occasionally) about 20-25 minutes, stirring or until lentils are tender and the soup has thickened.

Finish. Turn off the heat and stir in the spinach and cilantro. The residual heat from the soup will wild the leaves within 1-2 minutes. Taste and add additional salt, as desired.

Serve & Store. Enjoy bowls of soup with lime wedges, a dollop of yogurt or a drizzle of coconut milk, and additional cilantro as desired. Store leftover soup in an airtight container in the fridge 3-4 days, or freeze up to 2 months.