Curried Lentil and Spinach Soup

Recipe from epicurious.com. I've yet to try it, I hope it comes out well.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 cups onions, chopped
• 1  cup celery, chopped
• 1  cup carrot, chopped and peeled
• 3  garlic cloves, minced
• 1  tablespoon curry powder (preferably Madras-style)
• 1  tablespoon fresh ginger, minced
• 1  teaspoon ground cumin
• 1  bay leaf
• 1⁄4 teaspoon dry crushed red pepper
• 9 1⁄2 cups water (or more)
• 1 (16 ounce) bag dried lentils (about 2 1/2 cups)
• 1 (6 ounce) bag  baby spinach leaves

Directions

1. Heat oil in heavy large pot over medium-high heat.
2. Add next 4 ingredients; sauté until golden, about 10 minutes.
3. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
4. Add 9 1/2 cups water and dried lentils; bring to boil.
5. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
6. Add spinach; simmer until spinach is wilted, about 5 minutes.
7. Season soup with salt and pepper.