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Chop onion. Use a sieve to rinse and drain lentils.
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Heat oil in a large saucepan set over medium-high heat. Cook for 5 minutes, stirring occasionally. Add curry powder and continue cooking for 1 minute, stirring continuously.
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Add stock and water. Add salt (see Note). Use a wooden spoon to stir and loosen cooking juices from bottom of skillet.
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Bring to a boil over high heat. Reduce heat to medium-high and add lentils. Simmer for 20 minutes or until lentils are tender.
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Divide spinach between 4 bowls. Pour hot soup over spinach. Garnish with Greek yogurt and ground pepper.
Keeps 4 days in the refrigerator or 3 months in the freezer without spinach and garnishes.
Note
If you use a sodium-free broth and add the salt yourself, your dish will contain less salt than if you had used regular or even low-sodium broth.