Begin by peeling and dicing the carrots and yellow onion into small pieces. Mince the garlic.

In a large pot, heat olive oil over medium-high heat. Add diced onions and carrots, sauté for about 5 minutes. Add minced garlic, curry powder, cumin, thyme, and salt. Cook for another minute until fragrant.

Stir in the rinsed lentils. Pour in tomato sauce and broth. Bring to a gentle simmer, cover, and reduce heat.

Cook for 18 to 22 minutes until lentils are tender but not mushy. Stir occasionally.

Remove from heat and stir in baby spinach. Serve hot.