Spicy Lentil Soup - The Buddhist Chef

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 chopped celery stalks
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1 tsp of cumin
• 1/2 tsp turmeric
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 2 Yukon gold potatoes peeled and diced
• 1-19 oz / 798 ml can of diced tomatoes
• 1-14 oz / 400 ml can of lentils, drained
• 8 cups vegetable broth 2 liters
• 3 bay leaves
• 4 cups baby spinach 75 g
• salt and pepper to taste