Wash and chop the onions, carrots, celery, and garlic into small, uniform pieces.

In a large pot over medium heat, heat 2 tablespoons of oil. Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add minced garlic and curry powder, stirring for about 1-2 minutes until fragrant.

Add rinsed red lentils, vegetable broth, and coconut milk to the pot. Stir to combine and bring to a gentle boil.

Reduce heat, cover, and let it simmer for 20-25 minutes, stirring occasionally.

Stir in fresh spinach and cook for another 2-3 minutes until wilted.

Ladle soup into bowls, season with salt and pepper, and garnish as desired.