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Curry Lentil Soup


1/4 cup extra-virgin olive oil
5 to 6 cloves garlic, finely chopped or grated
1 small carrot, peeled and finely chopped
1 small chile, seeded and finely chopped
1 large shallot, finely chopped
1 1/2 cups yellow, red or green lentils
2 rounded palmfuls curry powder blend or Ras el hanout
1 quart chicken or vegetable stock-in-a-box
2 to 3 cups water
1 bundle farm spinach, trimmed, washed and dried, coarsely chopped
Naan bread
2 tablespoons butter, melted



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