Heat oil in a large pot, add onion, carrot, and celery. Cook 5 minutes, then stir in garlic, ginger, and curry paste.
Add chicken stock, red lentils, and rice. Bring to a boil.
Reduce heat and cook 10 minutes until lentils begin to soften.
Stir in diced chicken and frozen spinach. Cook 5–7 minutes more.
Add lemon juice and salt to taste.
Garnish with herbs or lemon wedges and enjoy hot.
