Curried Lentil Soup recipe for Elizabeth

Long overdue--sorry I made you wait!

1/4 cup vegetable oil
2/3 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons finely grated peeled fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 cup lentils, picked over and rinsed
2 1/2 cups (20 ounces) chicken stock or store-bought low-sodium broth
2 1/2 cups water
2/3 cup chopped drained canned tomatoes
2 cups coarsely chopped spinach
fresh lemon juice to taste
salt and freshly ground black pepper

Heat oil in a 4-quart heavy saucepan over moderate heat. Add onion and cook, stirring occasionally, until lightly browned, 6-8 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add curry powder and cumin and cook, stirring, for 30 seconds. Add lentils, stock, and water and bring to a boil. Reduce heat and simmer, covered, until lentils are tender, 20 to 25 minutes.

Stir in tomatoes and spinach and simmer, uncovered, stirring occasionally, until spinach is wilted, about 2 minutes. Add lemon juice and salt and pepper to taste.