A hearty and flavorful soup combining the goodness of lentils and spinach with a touch of spice.
Heat the olive oil in a soup pot over medium heat.
Ensure the oil is hot enough to sizzle when adding the onions for better flavor.
Add the chopped onion and sauté until golden and fragrant.
Stir frequently to prevent the onions from burning.
Stir in the curry powder, turmeric, and cumin, and cook for another minute to release their aromas.
Cooking the spices briefly enhances their flavor.
Add the red lentils and 6 cups of water, then bring to a simmer.
Rinse the lentils before adding to remove any debris.
Cover and simmer gently for 30-35 minutes, stirring occasionally.
Check occasionally to ensure the lentils don't stick to the bottom.
Stir in the fresh spinach and cook for another 5 minutes.
Add the spinach just before serving to retain its vibrant color.
Season with salt and black pepper to taste, and adjust the consistency with water if needed.
Taste and adjust seasoning gradually to avoid over-salting.
Serve hot with your choice of garnish, such as fresh herbs or a dollop of yogurt.
Serve with a side of crusty bread for a complete meal.
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