Heat the oil in a large pan on medium heat. Add the onion, stir fry for 5 min or until it becomes translucent.

Add the garlic, cumin, turmeric, salt, lentils, and cook for one more min.

Add the chopped tomato and stir well.

Add 5 cups of water and bring to the boil. Turn down the heat and simmer, stirring occasionally for about 20 min, or until the lentils are tender.

Use a blender to puree the soup.

Stir in the spinach and cook for 5 more minutes. Serve warm.