Rinse the lentils in cold water and remove anything which isn't a lentil. As with all dried beans and legumes, it's possible sometimes there might be a small stone or something in the mix.

Heat a large soup pot and add the olive oil. Saute the carrots, onions and celery until soft, 4-5 minutes. Add the garlic and the spices and saute one minute more. Add the lentils and the 32 oz of vegetable stock and bring to a simmer. Keep cooking the lentils at a simmer As the stock gets absorbed, add the water, one cup at a time as needed to keep a thick soup consistency.

The lentils are done when they are tender all the way through, but not mushy. Cooking time is 30-40 minutes. Before serving, stir in the fresh spinach until it wilts.

Season with salt and pepper to taste. Top with Cilantro Yogurt.