Curried Lentil Soup

Heat oil in a large pot over medium heat. Add shallot, carrots and celery. Cook, stirring occasionally, just until vegetables start to soften, about 3–4 minutes. Add garlic and cook another 1–2 minutes, stirring occasionally to prevent garlic from burning.

Add curry powder, salt and pepper and stir until all vegetables are coated and curry powder becomes fragrant. Add lentils and mix to coat.

Add chicken broth and water and stir. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 20–30 minutes or until lentils are tender but still firm. If the lentils start to look dry before they’re fully cooked, slowly add additional water.

Stir in diced tomatoes and spinach. Stir until spinach is wilted. Remove from heat and serve.