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Heat a tablespoon of oil in a large soup pot and saute diced onion, carrot and celery over low heat for 5 minutes.
Add minced garlic, grated ginger, the curry paste and cook for 30 seconds longer while stirring.
Add the chicken stock, red split lentils and rice, turn the heat up and bring to a boil.
Once boiled cook for 10 minutes over medium heat. Then add frozen spinach. (No need to defrost first.) Cook for 5 -7 minutes until the lentils and rice are soft. Then squeeze the lemon juice directly into the soup and season with salt to taste.