Heat the olive oil in a large pot over medium heat, then add diced onion, carrot and celery. Saute' for about 5 minutes, until the onion is soft and translucent.
Add the garlic, curry powder, smoked paprika and chili flakes. Cook for about 1 minute stirring constantly.
Add lentils, chickpeas, potato cubes, tomato paste and give a good stir. Pour the broth over the muxture and stir again to combine.
Raise the heat, bring to a boil, then cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25-30 minutes, or until the lentils are tender. Stir occasionally.
After 25-30 minutes, try smash the potato cubes with the back of a spoon to thicken the soup. Add a touch of water if you want to adjust the consistency, and season to taste with salt and freshly ground pepper (see notes).
At this point, add the spinach, a handful at a time, stirring until wilted. It takes a couple of minutes.
Serve hot with a drizzle of olive oil and crusty bread.
Servings: Each serving is about 1 ½ cup.Seasoning: It’s important to taste the soup and adjust the seasoning to your liking at the end of cooking. Depending on what type of broth you used, you may want to add a bit more salt to really make the flavors pop, or maybe you want to add more black pepper or chilli flakes. (I used low sodium vegetable broth + ½ heaped tsp of fine salt, and freshly ground pepper). But if you use regular broth, it might taste quite salty on its own instead.Storage: the soup keeps well in the fridge for up to 3-4 days and freezes well, too.
Smoky Chickpea and Lentil Soup by TheCleverMeal.com