Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon grated peeled fresh ginger
• 3 cloves garlic, minced
• 1 tablespoon plus 1 teaspoon curry powder
• 1 tablespoon tomato paste
• 1 1/2 cups dried green or red lentils, picked over
• 4 carrots, thinly sliced
• 2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
• 1 5-ounce package baby spinach (about 8 cups)
• 2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Instructions

1. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
2. Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
3. Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
4. Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.