Curried Lentil Soup – Fustini's Oils & Vinegars

Ingredients

• 1 pound brown or green lentils (about 2 1/2 cups)
• 2 tablespoons Fustini's Cilantro and Onion olive oil
• 1 medium onion, chopped
• 3 carrots, chopped or sliced
• 2 stalks celery, chopped or sliced
• 2 large garlic cloves, pressed or finely chopped
• 1 teaspoon ground cumin, or to taste
• 2-4 tablespoons curry powder, or to taste
• 1 teaspoon chili garlic paste
• 1 bay leaf
• 1 14 1/2 - ounce can dice or coarsely cut tomatoes with juice
• 3 cups fresh baby spinach leaves
• 2-3 quarts chicken broth, divided
• 1 teaspoon fresh thyme leaves, chopped
• 2 teaspoons Fustini's 12 Year White balsamic
• salt and pepper to taste
• 1 cup sour cream, for garnish
• fresh flat-leaf parsley, chopped for garnish