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Peel, rinse, chop and measure out all of your ingredients first.
In a large pot, heat olive oil over medium-high heat. Add onions and cook, stirring occasionally, for 3-5 minutes or until soft and translucent. Turn down the heat if they are browning before softening.
Add the celery, carrot, sweet potato, lentils and garlic and stir to combine. Add curry powder and continue stirring for one minute.
Stir in stock and coconut milk. Increase the heat and bring to a boil. Once boiling, reduce heat, cover and simmer for 15 minutes.
Stir in spinach. It will seem like a lot, but it wilts and reduces as it cooks. Cover and simmer for 5 more minutes.
Remove from heat and add lemon juice and cilantro or parsley. Add salt and pepper to taste. You can also add a bit more stock or water if it’s too thick for your liking.