Lentil soup with curry seasoning

Ingredients:

• 1.5 cups yellow, red, or green lentils
• 1 bunch of washed and dried coarsely chopped spinach
• 0.25 cup olive oil
• 5-6 finely chopped or grated garlic cloves
• 1 small carrot, peeled and chopped
• 1 chili pepper, seeded and chopped
• 1 large shallot, finely chopped
• 3 tbsp. curry powder
• 1000 ml chicken or vegetable broth
• 2-3 cups of water
• Naan bread
• 2 tablespoons melted butter

Preparation:

1. Heat a soup pot over medium-high heat. Add 4 tablespoons of olive oil, garlic, carrots, chili, and shallots, and cook until the vegetables are softened, 2-3 minutes. Add the lentils and stir until completely coated with oil, season with salt to taste, and add the curry powder.
   
   Add the broth and water to the soup and bring to a boil over medium heat. Reduce heat and simmer until the lentils are tender, about 40 minutes. Blend the soup with an immersion blender until smooth. Add salt if needed. Cool completely and store in the freezer for later use as a pre-made soup.
2. Heat the soup over medium heat and add fresh spinach, stirring until wilted. naan bread in a frying pan with a few drops of water until hot and crispy on both sides, then brush with melted butter. see more cooking option this soup.