Folate-Rich Lentil and Vegetable Curry

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, cooking for about 5 minutes until the onions are translucent and softened.

Stir in the minced garlic, grated ginger, ground cumin, ground coriander, and turmeric. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed brown lentils, canned diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a boil.

Reduce the heat to low, cover the pot with a lid, and simmer for 20 to 25 minutes, or until the lentils and carrots are tender.

Remove the lid and stir in the baby spinach. Simmer gently for another 3 to 5 minutes until the spinach is fully wilted into the curry.

Remove the pot from the heat, stir in the fresh lemon juice and salt, and adjust seasoning to taste before serving warm.