Curried Lentil and Spinach Soup

• 2 tablespoons olive oil
• 1 12 cups onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped and peeled
• 3 garlic cloves, minced
• 1 tablespoon curry powder (preferably Madras-style)
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 bay leaf
• 14 teaspoon dry crushed red pepper
• 9 12 cups water (or more)
• 1 (16 ounce) bag dried lentils (about 2 1/2 cups)
• 1 (6 ounce) bag baby spinach leaves

1. Heat oil in heavy large pot over medium-high heat.
2. Add next 4 ingredients; saute until golden, about 10 minutes.
3. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
4. Add 9 1/2 cups water and dried lentils; bring to boil.
5. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
6. Add spinach; simmer until spinach is wilted, about 5 minutes.
7. Season soup with salt and pepper.

olive oil, onions, celery, carrot, garlic, curry powder, fresh ginger, ground cumin, bay leaf, red pepper, water, baby spinach

Taken from www.food.com/recipe/curried-lentil-and-spinach-soup-263861 (may not work)